Chicken Pad Thai
By Morrisons
Published on 21 January 2026
Learn how to make an easy Chicken Pad Thai at home with this simple 20-minute recipe. Featuring tender chicken breast, rice noodles, and a zesty lime sauce, this dish is a crowd-pleasing, budget-friendly dinner.Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 200g chicken breast, thinly sliced
- 150g medium flat rice noodles
- 2 eggs, lightly beaten
- 100g beansprouts
- 2 spring onions, sliced into 1-inch pieces
- 2 garlic cloves, minced
- 2 tbsp soy sauce (or fish sauce for an authentic salty hit)
- 1 tbsp brown sugar
- 1 tbsp lime juice, plus extra wedges for serving
- 1 tbsp crushed peanuts, to serve
- Fresh coriander, to serve
- 1 tbsp vegetable oil
Method
Step 1
Place the rice noodles in a large bowl and cover with boiling water. Let them soak for 5–8 minutes (check the pack instructions) until tender but still slightly al dente rather than completely soft, this ensures your Pad Thai has the perfect texture and doesn't become mushy. Drain and rinse with cold water to stop them sticking.Step 2
Heat the vegetable oil in a wok or large frying pan over a high heat. Add the sliced chicken and stir-fry for 3-4 minutes until golden and cooked through. Push the chicken to one side of the pan.Step 3
Pour the beaten eggs into the empty side of the pan. Let them set for a few seconds, then scramble them into small pieces. Mix the eggs and chicken together.Step 4
Add the minced garlic and the drained noodles to the pan. Toss everything together vigorously over the high heat.Step 5
Pour in the soy sauce, brown sugar, and lime juice. Stir-fry for 1–2 minutes, ensuring the noodles are evenly coated and the sugar has dissolved into a glossy sauce.Step 6
Toss in the beansprouts and spring onions. Stir-fry for just 30 seconds so they stay crisp.Step 7
Divide into bowls and top with crushed peanuts, fresh coriander, and a squeeze of fresh lime.