Asian wok
Pad Thai with chicken
Pad Thai with chicken is a very well-rounded wok dish with flat rice noodles, egg, vegetables, lime and a sweet-salty-sour sauce. It is the mixture of freshness, roasted aromas and peanuts that makes this dish so characteristic.
Timing
- Preparation: approx. 20 minutes
- Prepare pasta: approx. 10 minutes
- Wok preparation: approx. 10 minutes
- Total: approx. 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 700 kcal
- Protein
- ≈ 50.7 g
- Carbohydrates
- ≈ 72.9 g
- Fat
- ≈ 20.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp oil · ≈ 27.3 g
- 2 eggs · ≈ 100.0 g
- 2 carrots · ≈ 160.0 g
- 1 red pepper · ≈ 150.0 g
- 4 spring onions · ≈ 80.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 1 lime · ≈ 25.0 g
- For the sauce: 5 tbsp soy sauce · ≈ 75.0 g
- For the sauce: 2 tablespoons brown sugar · ≈ 24.0 g
- For the sauce: 1 tbsp rice vinegar · ≈ 15.0 g
- 150 g mung bean sprouts · ≈ 150 g · Assumed quantity / reference product
- For the sauce: 3 tablespoons fish sauce · ≈ 45 g
- For the sauce: 3 tbsp tamarind paste · ≈ 45 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g flat rice noodles
- 500 g chicken breast fillet
- 2 tbsp oil
- 2 eggs
- 2 carrots
- 1 red pepper
- 4 spring onions
- 150 g mung bean sprouts
- 2 cloves of garlic
- 1 piece of ginger, approx. 20 g
- 60g roasted peanuts
- 1 lime
- 1 bunch of coriander, optional
- For the sauce: 5 tbsp soy sauce
- For the sauce: 3 tablespoons fish sauce
- For the sauce: 3 tbsp tamarind paste
- For the sauce: 2 tablespoons brown sugar
- For the sauce: 1 tbsp rice vinegar
- For the sauce: 1 teaspoon chili flakes or 1 small red chili
Instructions
- Soak or briefly cook the flat rice noodles according to the package instructions, then drain and set aside.
- Cut chicken breast into fine strips. Peel the carrots and cut them into fine sticks. Cut the peppers into thin strips. Cut spring onions into rings. Finely chop the garlic and ginger.
- For the sauce, mix soy sauce, fish sauce, tamarind paste, brown sugar, rice vinegar and chili.
- Heat a wok or large pan over high heat. Add 1 tablespoon of oil and fry the chicken for 3 to 4 minutes. Take out.
- Add remaining oil to the wok. Beat in the eggs and let them set briefly, then stir roughly.
- Add garlic, ginger, carrots and peppers and fry over high heat for 2 minutes.
- Add noodles, chicken and sauce to wok. Toss everything well until the pasta has absorbed the sauce.
- Fold in the spring onions and sprouts and let them simmer briefly.
- Serve with chopped peanuts, lime juice and optional cilantro.
