Pad Thai

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  • 125g Phad Thai Dried Rice sticks
  • 1 ½ tablespoons of tamarind puree
  • 3 tablespoons of brown sugar
  • 1 ½ tablespoons of Oyster Sauce
  • 2 tablespoons of fish sauce
  • 150g of Crysbro hicken Breast
  • 2-3 tablespoons of Vegetable oil
  • 2 garlic cloves
  • 2 eggs, slightly whisked
  • ½ onion
  • ½ cup of firm tofu
  • 1 ½ cups of bean sprouts
  • ¼ cup finely chopped peanuts
  • ¼ cup garlic cut into small pieces


  1. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Never let them idle for longer than 5 to 10 minutes.

  2. Toss the sauce in a small bowl.

  3. In a sizable nonstick pan, heat 2 tablespoons of oil over high heat. Cook for 30 seconds after adding the garlic and onion.

  4. Cook the chicken for 1 1/2 minutes, or until mostly done.

  5. Pour the egg into the other side of the pan after pushing to one side. Using the wooden spoon, scramble (if the pan is too dry, add a little extra oil), then stir in the chicken.

  6. Add noodles, tofu, and bean sprouts before the sauce.

  7. Till the noodles have absorbed the sauce, gently toss for about 1 1/2 minutes.

  8. Add half of the peanuts and the garlic chives (pieces). Quickly stir, then remove from heat.

  9. Serve immediately with a sprinkle of remaining peanuts, lime wedges, a handful of cilantro, and some red pepper flakes on the side.

Nethmi Rodrigo

Nethmi Rodrigo

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