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Pad Thai Chicken from The Coconut Kitchen

Prep Time: 5 mins Cook Time: 20 mins Serves: 2

Thai food is fast becoming a popular cuisine of choice across the country and we love this Pad Thai recipe form our friends at The Coconut Kitchen, created by head chef, and Thai native, Preechaya. Pad Thai is often considered the national dish of Thailand and is traditionally seasoned with extra sugar, crushed dried chilli and fish sauce, added to taste. Swap your usual Saturday night takeaway and opt for some tasty homemade cooking this weekend instead.

Recipe Essentials

Pad Thai Kit


  • 175g Flat Rice Noodles
  • 250ml The Coconut Kitchen Pad Thai Sauce
  • 5tbsp Vegetable Oil
  • 1/2 small white onion, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 1 chicken breast, cut into strips
  • 1 large egg, whisked
  • 2tbsp crushed salted peanuts
  • 30g bean sprouts
  • 1 spring onion, sliced into 3cm strips
  • 1/4 - 1/2 cup of water
  • Coriander leaves
  • 2 wedges of lime


Put the noodles to soak in hot water (not boiling) for up to 5 minutes or until they still retain some bite to them. Drain in a colander, rinse with cold water and drain. Coat with 2tbsp of oil to stop them sticking together – try and cover all of the noodles with the oil.

Add 1tbsp of oil to the wok, heat and add the egg. Stir quickly until cooked and broken up. Remove the egg and put aside on a plate.

Wipe the wok clean and heat 2tbsp of oil over a medium heat and fry the onions until soft. Add the garlic and fry until light brown, then add the chicken. Turn up the heat and stir well for 2-3 minutes or until the chicken is cooked through.

Reduce to a medium heat and pour the Pad Thai sauce into the wok. Move the chicken and onions to one side of the wok, add your rice noodles into the center of the pan and cook in the sauce for 3-5 minutes or until soft (you will need to taste the noodles at this point. If they’re not soft enough, add some water and cook for longer). Add the egg and stir all of the contents inside the wok together. Add half of the bean sprouts and half of the spring onions, and mix into the noodles.

Serve the noodles, and garnish with the ground peanuts, spring onions, bean sprouts and a good handful of freshly chopped coriander and a wedge of lime.


Why not try our DD twist?

For an extra spice kick, why not try adding a tablespoon of The Coconut Kitchen’s Pak Chong Hot Chili Sauce when you add the Pad Thai Sauce? It adds another flavour dimension whilst intensifying the heat of the dish 🙂

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