Phad Thai Chicken Recipe

So, this is one of my favorite dishes of the Thai cuisine (wow, that’s a fancy word).

It’s also a go-to recipe for most people visiting a Thai restaurant. Phad Thai is a great mix between sour, salty and sweet. And the best part is you can make this in 15-20 minutes!
I got this recipe from a cooking course in Bangkok. Although there are many different recipes, I found this one to be the one that I love the most and is the most traditional.

While usually you can find it with prawns I mostly make it with chicken.

It’s easy to make, but the taste is amazing. A great way to impress friends and guests!


Ingredients for one person:

  • 70 grams of thin rice noodles
  • 60 grams of chicken (thinly sliced)
  • 1 egg
  • 1 tbsp of tofu (you can leave this out if you don’t like it)
  • Half a carrot, brunoise or julienne (optional, Chinese radish is an option too although harde to find)
  • 2 tbsp ground roasted peanuts (roast and grind them before cooking)
  • 1/2 tbsp chopped garlic
  • 1/2 tbsp chopped shallots
  • handful of bean sprouts
  • some spring onions for garnish
  • 1/4th of a lime, you can add this as garnish and put the juice on to your preference

For the sauce, this is the crucial part for the flavor! :


  • 1/2 tsp chili powder (optional)
  • 1/2 tbsp of white sugar
  • 1/2 tbsp of palm sugar or brown sugar
  • 1 tbsp of fish sauce
  • 1 tbsp of tamarind paste or vinegar (def tamarind paste is the best option)
  • 1 tbsp of oyster sauce



Start by soaking the noodles in lukewarm water for around 20 mins or check the package for instructions. These must be soft and tender when you put them in. Don’t forget to slice the chicken

  • If you haven’t already put the peanuts in the wok and heat them, then grind them.
  • Now start by making the Phad Thai Sauce, just put all the ingredients in a cup and stir then set aside.

As with all wok dishes, heat is important so make sure the wok is hot!

  • Put some (peanut) oil in the wok , add the garlic and shallot. Quickly stir-fry, don’t let them get very brown.
  • Then add the tofu, and chicken until it’s cooked through, you can check by slicing one slice open. Don’t let it dry out though!
  • Add the carrot
  • Add the drained noodles and make sure to stir continuously
  • After around 20-30 seconds, push everything aside and crack the egg in the wok. Push trough it to scramble it until cooked for 60-70 percent
  • Now integrate the egg by stir-frying everything
  • Add the Phad Thai sauce and stir fry until everhtying is well cooked (depending on the heat around 1 min)
  • Now take out of the wok onto a plate and sprinkle with the ground peanuts, spring onions, bean sprouts and lime

For presentation purpose you can add coriander leaves if you’re not one of those people that tastes soap when eating it 🙂

If you find your noodles aren’t properly cooked you can add a couple of tablespoons of water!

If you make yours tag me in your IG-picture and add the hashtag #cookingwithkjell I would appreciate it 🙂





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