Chicken Pad Thai

pad thai

Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles. The key to perfect Pad Thai is in the cooking (or “not” cooking) of the noodles

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Flat rice noodles (boiled but little al dente)
1 pkt button mushrooms (slit to 4pcs)
5 baby corn (cut long)
1 broccoli (cut into florets)
3-4 Bok choy leaves
15 garlic flakes (minced)
2″ ginger (minced)
2 spring onions (sliced – white and green separate)
2-3 tbspn crushed roasted peanuts
1 tbsp roasted sesame seeds

300 gms boneless chicken


4-5 dry red Kashmiri chillies (soaked and ground to a paste)
1 tsp fish sauce
1 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tsp brown sugar
1 tbsp cornflour soaked in water
1/2 lime juice

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  1. Soak the noodles in water for half an hour and separate it with ur fingers. Then boil in fresh water with salt for a few minutes. Be careful to keep it slightly undercooked as it will further cook in the sauce
  2. Heat a wok, add oil. Fry ginger and garlic. Add the chicken and little salt. Sauté and cover it. Cook till 80% done.
  3. Add baby corn, spring onion whites, mushroom, broccoli and bok choy one at a time letting each ingredient cook a little before adding the next. Add salt
  4. Mix all the ingredients listed under sauce and adjust as per taste preference. Be careful with the salt as all the sauces already have salt. I didn’t add any
  5. When the veggies are ready, add the sauce, mix once. Check seasoning
  6. Add the noodles, spring onion green, crushed peanuts and roasted sesame seeds. Mix well