Chicken Pad Thai

Create our delicious and easy to follow recipe for Chicken Pad Thai.

  • 30 MINS

    Cooking Time

  • 30 MINS

    Prep Time

  • null People

    Serves

Sauce Ingredients

  • 3 tbsps coconut sugar / muscovado sugar
  • 1/2 cup water
  • 1 tbsp Knorr Sinigang Mix Original
  • 1 tbsp fish sauce
  • 1 pc Knorr chicken cube

Egg Omelette

  • 2 pcs eggs, beaten
  • 2 tbsp fish sauce
  • 1/4 cup sliced leeks

Main Ingredients

  • 2 tbsps oil
  • 1 pc chopped red onion
  • 1 tbsp chopped garlic
  • 2 tbsps hibi (dried shrimp) -- optional
  • 1/2 cup chicken thigh, cut into thin strips
  • 1/2 cup shrimps, peeled with tail intact, deveined (optional)
  • 400 grams rice noodles, cooked according to package directions

Toppings

  • 1/2 cup fried cubed tofu
  • 1 cup beansprouts (togue), washed and properly drained
  • 1/4 cup garlic peanuts (or garlic and peanuts), roughly chopped
  • 2 tbsps toasted chopped garlic
  • bunch of coriander leaves

  1. Combine all ingredients for the sauce and bring to a simmer

  2. In a bowl, add eggs, fish sauce, leeks

  3. In a wok, cook egg until crispy

  4. Set aside and cut into strips

  5. In a wok, add oil, saute onions, garlic, shrimp

  6. Then add your cooked rice noodles and sauce

  7. Cook together with tongs or fork so you don't break the noodles

  8. To plate, transfer on a serving dish. Top with shredded egg omelette, peanuts and coriander leaves.

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