• STEP 1

    Tip the noodles into a bowl and soak following pack instructions until tender but not soft – you don’t want them to become mushy. Drain.

  • STEP 2

    Heat the oil in a wok over a medium-high heat and stir-fry the chicken for 5 mins until cooked. Transfer the chicken to a bowl and set aside, keeping the oil in the wok. Stir-fry the onion, pepper and carrot for 5 mins to soften, then add the garlic, chilli and ginger, and cook for a few minutes more until fragrant.

  • STEP 3

    Add the beansprouts, turn up the heat to high, and stir through the peanuts, lime juice and zest and the soy sauce. Return the chicken to the pan along with the noodles and herbs, and gently toss everything together until heated through. Best served straightaway.

Recipe tip

Make it vegan

Vegan pad Thai

Omit the chicken. Stir through 2 tbsp crunchy peanut butter mixed with a drop of water to loosen at the end of the cooking time.

Per serving: 481 kcals, fat: 19g, saturates: 3g, carbs: 56g, sugars: 14g, fibre: 10g, protein: 16g, salt: 1.3g
Good to know: vegan, healthy, low cal, folate, vit c, fibre, 3 of 5-a-day

Goes well with


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