No results to search

Pantry Pad Thai | Marion's Kitchen

Name: Pantry Pad Thai | Marion's Kitchen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 150g thin dried rice stick noodles;; 1 tbsp vegetable oil;; ¼ red onion, finely diced;; 150g chicken thigh, cut into small cubes;; 2 eggs, lightly whisked;; ¼ cup finely sliced spring onion;; 1 tbsp roughly chopped roasted cashews;; lime wedges, to serve;; chilli powder, to serve (optional);; Pad Thai sauce:;; 2 tbsp brown sugar;; 2 tbsp fish sauce;; 2 tbsp white vinegar;; 1 tbsp tomato paste

Prep Time

10m

Cook Time

10m

Total Time

20m

This Pantry Pad Thai recipe by Marion's Kitchen is a simple and delicious take on the classic dish. With thin rice stick noodles, tender chicken, and a homemade Pad Thai sauce, this dish is easy to make and bursting with flavor. Top with roasted cashews and lime wedges for the perfect finish.

Chicken

Homemade Thai Dinners

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

150g thin dried rice stick noodles;

1 tbsp vegetable oil;

¼ red onion, finely diced;

150g chicken thigh, cut into small cubes;

2 eggs, lightly whisked;

¼ cup finely sliced spring onion;

1 tbsp roughly chopped roasted cashews;

lime wedges, to serve;

chilli powder, to serve (optional);

2 tbsp white vinegar;

Soak the noodles in room temperature water for 20-30 minutes.

In the meantime, for the pad Thai sauce, combine the ingredients in a small saucepan over high heat. Bring to a simmer and cook, stirring every so often, for 5 minutes or until the sugar has dissolved and the sauce has thickened slightly.

When you’re ready to cook, bring a large pot of water to the boil. Have that boiling on the side.

Heat the vegetable oil in a wok or large frying pan over high heat. Add the red onion and stir-fry for 30 seconds. Then add the chicken and stir-fry until cooked. Pour in the egg and straight away, remove your noodles from the room temperature water and add them into the side pot of boiling water. Allow noodles to cook for 10-20 seconds and then use tongs to transfer the noodles straight into the wok. Pour over the pad Thai sauce and toss the whole lot together until well combined. Toss through the spring onion.

Divide among serving plates. Top with cashews and serve with a lime wedge and chilli powder, if using.

Pantry Pad Thai | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Pantry Pad Thai | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts