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!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

More tips

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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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