Authentic Chicken Pad Thai You Can Make in Just 20 Minutes | Men's Health Magazine Australia

Authentic Chicken Pad Thai You Can Make in Just 20 Minutes

There’s no need for takeaway, when you can get fakeaway! This super simple chicken pad Thai recipe is ready in 20 minutes – it will save you money and time!


  • 200 g packet dried Pad Thai noodles
  • 2 chicken breast fillets, thinly sliced
  • 240 g jar pad Thai paste
  • 2 cloves garlic, chopped
  • 5 green spring onions, cut into 4cm lengths
  • 1 fresh long red chilli, halved lengthways, deseeded and sliced
  • 2 eggs, lightly beaten
  • 1 cup fresh bean sprouts


  1. Prepare noodles as directed on packet, then drain and refresh under cool water. Set aside. Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry chicken strips in 2 batches for 4-5 min each, or until cooked through.
  2. Return all chicken to wok, add pad thai paste and cook 1 min. Add the garlic, spring/ green onions and chilli, stir-fry for 30 sec. Make a well in the centre, add eggs and stand for 1 min, then stir-fry through gently.
  3. Add the noodles and stir-fry until heated through. Remove from heat and quickly toss in the bean sprouts. Garnish with chopped peanuts, coriander sprigs and lime wedges.

Nutrition information

Please note, nutritional information is approximate and based on the uncooked ingredients.

Nutrients Qty/serve(1)
Energy 1929 kJ
Protein 23.9 g
Fat 4.1 g
 – Saturated fat 1.0 g
Total carbohydrates 75.6 g
 – Sugars 1.9 g
Dietary fibre 1.9 g
Sodium 1907 mg


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