Chicken Pad Thai


Chicken Pad Thai

Who else loves noods? We do!!! This dish is so easy and there’s only about 10 minutes of cooking time, winning! We added some capsicum and carrot for some extra veggies but these aren’t usually used in the traditional pad Thai. This dish has chicken thighs, noodles, a sweet and sour sauce, crunchy peanuts and tofu. Don’t forget to squeeze some lime juice on top to serve it’s a must!

Prep Time:

15 - 20 mins

Cook Time:

20 mins


4 servings


For the chicken

500g The Meat box skinless, boneless chicken thighs 

2 Tbsp soy sauce 

1 clove minced garlic 

Salt and pepper


For the sauce


2 Tbsp tamarind (from the block, see method)

2 Tbsp soy

2 Tbsp fish sauce

1/2 Tbsp sweet soy

3 Tbsp shaved palm sugar (or 2 Tblspns brown sugar) 

1 tsp shrimp paste (optional)


Other ingredients 


3 Tbsp peanut oil (or any neutral tasting oil)

250g pack of thick rice noodles

1 Tbsp sesame oil

3 cloves minced garlic

2 finely sliced chillies

1/2 red capsicum sliced (optional)

1/2 carrot julienned (optional)

1.5 shallots (2 if small) thinly sliced 

200g mung beans

2 eggs beaten 

1/2 block tofu cut into small cubes 

1 sliced spring onion

Small handful of garlic chives (or normal chives) chopped 

1/2 cup crushed peanuts 

1 lime

Handful fresh coriander leaves to serve 

Cooking Instructions

First dice up your chicken thighs into bite sized pieces and add your soy, minced garlic, salt and pepper and place back in the fridge until ready to cook. Boil some water and soak your noodles for 5 minutes. It’s ok if they are slightly under done, you want this as they will get cooked again in the wok. Get your 2 Tblspns of tamarind from the block, break it up into smaller pieces with your fingers and add about 4-5 Tblspns boiling water to cover. Let this sit for about 5 minutes. Meanwhile prepare your other ingredients. You want everything prepped and ready to go as the cooking time is very fast. Drain your noodles after 5 minutes and drizzle with 1 Tblspn sesame oil and mix through. This just stops them from sticking together. Now the hot water soaking your tamarind should be cool enough to touch. You want to get your fingers in and mush all of the pulp out, this will end up mixing with the water and creating a thick purée, discard solids. You can buy tamarind in a purée already, although we highly recommend buying the block. The extra effort is worth it as the flavour is much better this way. Mix all the other sauce ingredients together. If your using brown sugar instead of palm sugar reduce the quantity to 2 Tblspns, taste and adjust if needed.

Heat 1 Tblspn of oil in your wok if you have one or your largest pan, once hot add in your chicken and cook on a medium to high heat for about 5 minutes or until browned and cooked through. Remove and set aside. Heat another Tblspn of oil in the same pan and add your garlic, chilli, shallots, capsicum and carrot and cook for about 2 minutes. Then add in your noodles, tofu, mung beans and sauce and cook for another 1-2 minutes stirring to ensure the noodles are coated in all the sauce. Push everything to one side of you wok/pan and add another Tblspn of oil and then pour in your egg, let this cook and mix it around slightly to scramble. Once almost cooked mix everything together with the egg. Add your chicken back in along with your spring onion, garlic chives/chives and ¼ cup of your crushed peanuts. Turn off the heat and stir through. Serve with lots of fresh lime juice squeezed on top, extra crushed peanuts and fresh coriander.