Eva Pau's Asian Kitchen S230 Minutes

Chicken Pad Thai

Name: Chicken Pad Thai
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 200g dried thin flat rice noodles; 200g chicken thighs; 2 tbsp neutral oil; 2 garlic cloves, minced; 1 small shallot, finely chopped; 2 eggs, beaten; 100g fresh bean sprouts; 2 spring onions, cut into 3 cm pieces; Marinade for chicken:; 1tsp oyster sauce; 1/2tsp sugar; 1/4tsp salt; pinch of black pepper; For the sauce:; 2 tbsp tamarind concentrate; 3 tbsp fish sauce; 1 tbsp dark soy sauce; 1½ tbsp palm sugar, or light brown sugar; 1 tsp light soy sauce; 1 tsp sriracha; 2 tbsp warm water; To garnish:; 2 tbsp roasted peanuts, crushed in a pestle and mortar; 1 lime, cut into wedges; Small handful of fresh coriander leaves; Pinch of chilli flakes

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

30 min totalServes 2Easy

Chicken Pad Thai

Time30 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Cut the chicken into medium sized strips, and place into a bowl. Add the marinade ingredients to the chicken - oyster sauce, salt, sugar and black pepper. Set aside.

Soak the rice noodles in boiling water for 10minutes -until soft but still slightly firm then drain and set aside.

In a small bowl, mix the tamarind concentrate, fish sauce, dark soy, palm sugar, light soy, sriracha, and warm water. then set aside.

Heat 2tbsp oil in a wok, stir fry the chicken for 5mins, then add in the garlic and chopped shallot and saute for 1-2 minutes until fragrant.

Push the chicken and aromatics to one side of the pan and pour in the beaten eggs. Scramble lightly and cook until just set, then mix together with the chicken and aromatics.

Add the drained noodles, beansprouts and spring onion to the pan. Pour over the sauce and toss everything together using tongs or a spatula for 2 minutes over a medium heat, until the noodles absorb the sauce and are glossy and evenly coated.

Serve the noodles on plates and garnish with crushed peanuts, lime wedges, coriander leaves and extra chilli flakes.

Cook's notes

Soak the noodles until they're pliable but still slightly firm — they finish cooking in the wok as they drink up the sauce. If you have the time, my trick is a long soak in room-temperature water instead of the quick hot one; it gives the chewiest bite.
Palm sugar has a touch of toffee or butterscotch about it and is so good in pad thai, but regular brown sugar works if you can't find it. Stir the sauce until the sugar has fully dissolved, and taste it — tamarind concentrates vary in sharpness.
A little fish sauce goes a long way — pungent is putting it politely — and remember the dark soy is there for colour, the light soy for saltiness.
Sauté the garlic and shallot for only about 30 seconds until fragrant, then push everything to one side and scramble the eggs lightly in the clear space until just set before folding it all together.
Keep the heat at medium and keep tossing for about two minutes, until the noodles are glossy and have absorbed all the sauce — the beansprouts go in at the end so they keep their snap.

Serve with Bring it to the table with the peanuts, lime wedges, coriander and chilli flakes so everyone can sharpen and season their own plate. A cold lager or a lime soda suits it.

Make ahead & storage Best eaten fresh — the noodles clump and stiffen once chilled. If you must keep leftovers, they'll last a day in the fridge; loosen with a splash of water in a hot pan to reheat.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

1331kcal

37gprotein

199gcarbs

45gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.