Chicken Pad Thai
Prep: 15 mins
Cook: 20 mins
Serves: 6
Put your own spin on this dish by tweaking the lime, chilli and coriander to your liking.


  • 250 g rice noodles
  • 2 tbs fish sauce
  • 2 tbs reduced-salt soy sauce
  • 1 lime, juiced
  • 1 tbs sugar
  • 500 g skinless chicken breast, sliced into strips
  • 1 spray olive or canola oil spray
  • 2 cloves garlic, crushed
  • 2 carrots, sliced into strips
  • 1 capsicum, sliced into strips
  • 12 snow peas, sliced into strips
  • 2 cups bean sprouts
  • 4 tbs unsalted peanuts, crushed


  1. Add 6 cups boiling water to a large bowl, add noodles and soak for 5-10 minutes. Drain noodles using strainer.
  2. Mix fish sauce, soy sauce, 1/4 cup water, lime juice and sugar in a small bowl.
  3. Turn fry pan onto medium heat and spray with oil. Cook chicken for 5 minutes until brown. Set aside.
  4. Spray frypan with oil, add garlic, carrots and capsicum and stir fry for 5 minutes.
  5. Add sauce, chicken, bean sprouts and noodles to frypan, mix together and turn frypan off. Sprinkle nuts on top.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission

  • recipe step image
    Recipe by Food Sensations
  • recipe step image
  • recipe step image
  • recipe step image
    Soak noodles in boiling water.
  • recipe step image
    Mix fish sauce, soy sauce, water, lime juice and sugar in a small bowl.
  • recipe step image
    Sprinkle peanuts on top.
Serving Suggestion: Add 1/4 cup fresh coriander and 1 diced chilli for extra flavour.

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

More tips

Nutrition Information

per serving per 100g
Energy 1523 kJ 545 kJ
Protein 32 g 11.4 g
Fat, total 6.4 g 2.3 g
— saturated 1.1 g 0.4 g
Carbohydrate 41.2 g 14.8 g
— sugars 9.2 g 3.3 g
Sodium 1406 mg 503 mg
Fibre 5.5 g 2 g

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