Chicken pad Thai with peanuts and lime


Serves: 4
Time to make: 25 mins
Total cost: $12.40 / $3.10 per serve
(at time of publication)

  • 150g rice stick noodles
  • 2 tablespoons reduced-salt, gluten-free tamari
  • 1 tablespoon lime juice, plus lime wedges, to serve
  • 1 teaspoon brown sugar
  • 2 teaspoons peanut oil
  • 400g chicken breast fillets, thinly sliced
  • 1 medium brown onion, cut into thin wedges
  • 1 large carrot, sliced
  • 1 long red chilli, seeded, cut into thin strips
  • 2 garlic cloves, thinly sliced
  • 1 medium red capsicum, seeded, thinly sliced
  • 200g green beans, trimmed, sliced
  • 1 1/2 cups bean sprouts, trimmed
  • 1 1/2 tablespoons coarsely chopped unsalted peanuts, to garnish
  • lime wedges, to serve


Step 1 Place noodles in a heatproof bowl, cover with boiling water and leave to stand for 5 minutes; drain and set aside. Combine tamari, lime juice and sugar in a small bowl; set aside.

Step 2 Heat half the peanut oil in a wok over high heat. Add chicken in 2 batches; cook for 2–3 minutes, or until golden brown. Remove chicken from wok and set aside.

Step 3 Sauté onion, carrot, chilli and garlic in remaining peanut oil for 2 minutes. Add capsicum and green beans; stir-fry for 1 minute. Add reserved noodles and tamari sauce; toss lightly for 2 minutes, or until noodles are coated in sauce and heated through.

Step 4 Return reserved chicken to wok with bean sprouts; cook for 1 minute to heat through.

Step 5 Scatter chicken pad thai with peanuts and serve with a lime wedge.


Make it vegetarian: Use eggs or firm tofu instead of chicken.

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