Chicken pad thai

The great Thai classic: stir-fried rice noodles with chicken, egg and peanuts in a sweet and sour sauce. Complete, fragrant and colourful, it is a sociable dish that is easy to make at home.

Preparation: 20 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 689 kcal · 64 g protein · 34 g carbohydrate · 32 g fat

Ingredients

• 150 g rice noodles
• 2 chicken breasts
• 2 eggs
• 100 g soya bean sprouts
• 40 g peanuts
• 3 tbsp soy sauce
• 1 lime

Method

1. Rehydrate the rice noodles.
2. Sear the chicken, push it to one side and scramble the eggs.
3. Add the noodles, soy sauce and a little lime juice.
4. Finish with the bean sprouts and peanuts.

Nutritional benefits

Chicken and egg provide complete protein, rice noodles supply gluten-free carbohydrate, bean sprouts add freshness and peanuts bring healthy fats. A complete, balanced dish, as long as you keep an eye on the sauce. Naturally dairy-free.

Variations and substitutions

• With prawns or tofu.
• More vegetables: carrot, pepper, cabbage.
• Spicier: chilli, fish sauce.
• Vegetarian version: tofu and egg only.

Storage and making ahead

Best eaten fresh; keeps for 2 days and reheats in a frying pan.

💡 Good to know

Rehydrate the noodles only until al dente: they finish cooking in the wok and will not turn mushy.

Read also

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

Foods in this recipe: rice noodles · chicken breasts · eggs · soya · peanuts.

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