Easy Peasy Chicken Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai-style chicken pad thai made in 20 minutes with egg noodles, vegetables, peanuts, and a tangy lime-fish sauce dressing. Perfect for busy weeknights when you want bold, satisfying flavors fast.
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Nutrition & ingredients
Ingredients
serves 4- Juice of 1 lime
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ½ teaspoon chilli flakes ((or to taste – optional))
- 2 nests medium egg noodles (roughly 120g / 4oz (I use Sharwood’s medium egg noodles – see Note 1))
- 1 tablespoon neutral oil for stir frying ((see Note 2))
- 1 red (bell) pepper (sliced thinly lengthways)
- 75 g baby sweetcorn (halved lengthways (see Note 3))
- 360 g cooked chicken (shredded (see Note 4))
- 100 g mangetout ((see Note 3))
- 150 g beansprouts
- 4 small spring onions (scallions) (finely sliced)
- 15 g fresh coriander (cilantro) (leaves only)
- A small handful of salted peanuts
- A small handful of uncooked beansprouts
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1577mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1577MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.