Chicken Pad Thai

Laura Sharrad

Recipe brought to you with the help of our friends at Asian Inspirations


  • 2 ½ tbsp oil
  • 150g firm tofu (cut in 0.5cm thick slice)
  • 180g chicken breast (sliced)
  • 2 tbsp Pad Thai sauce
  • 1 ½ tbsp tamarind concentrate
  • 1 ½ tbsp palm sugar (grated)
  • 1 ½ tbsp water
  • 1½  tbsp Squid Brand Fish Sauce
  • 400g Pad Thai noodles (fresh)
  • 1 egg
  • ¾ cup bean sprouts
  • ½ cup chives (cut the same length as bean sprouts)
  • 2 tbsp crushed peanuts
  • 2 wedges lime
  • 2 tsp dried chilli flake (optional)
  • 2 tsp white sugar (optional)


  1. Heat 1½ tbsp of oil in a frying pan over medium heat. Add tofu and fry for 30 secs on each side. 
  2. Add chicken and continue to fry until chicken is almost cooked.
  3. Add Pad Thai sauce and continue cooking for 30 secs or until fragrant.
  4. Add tamarind, palm sugar, water and Squid Brand Fish Sauce and stir until the sugar is fully dissolved.
  5. Add in the noodles and continue cooking for about 2 mins or until the noodles soften then gently push noodles to one side of the pan. 
  6. On the empty side of the pan, add remaining oil and once heated, add egg and slowly scramble for 30 secs then mix well with noodles. 
  7. Add bean sprouts and chives, and mix through (set aside some fresh bean sprout and chives to garnish the dish).
  8. Plate Pad Thai noodles and serve with peanuts, lime wedges, a side of sugar and chilli flakes. Garnish with set aside bean sprout and chives.
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