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Chicken Pad Thai with Spring Vegetables

This recipe is a delicious rice noodle stir-fry that has chunks of tender chicken, crispy asparagus and sugar snap peas. The sauce packs a punch with its classic sweet and sour Thai flavours.
Course Dinner, Lunch
Cuisine Thai
Keyword Pad Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 815kcal
Author Scruff


  • 125 gm dried pad Thai rice noodles (flat rice noodles or banh pho noodles will work)
  • 1 tbsp oil
  • 2 chicken thighs, cut into small pieces
  • 1/2 small brown onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 150 gm firm tofu, cut into small batons
  • 4 asparagus stalks, cut into 3 cm segments then sliced in half
  • 8 sugar snap peas (or snow peas)
  • 30 gm unsalted roasted peanuts, crushed
  • 5 coriander stalks, roughly chopped (optional)
  • 1/2 lime cut into wedges


  • 1 tbsp tamarind paste / puree
  • 3 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp water


  • Prepare your rice noodles as per the packaging.
  • Prep all your ingredients and make the sauce by combining ingredients in a bowl.
  • In a fry pan or wok on high heat, add the oil and wait till it starts smoking. Add the chicken and cook for roughly 1 minute.
  • Add the onions and garlic. Cook and stir for 1 minute.
  • Add the tofu and cover everything with 3 tbsp of the sauce. Cook and stir for 2 minutes.
  • Add the rest of the vegetables and cook for 1 minute.
  • Add the noodles, half of the crushed peanuts and then pour another 3 tbsp of the sauce over the top. With your tongs, gently combine until the sauce has coated everything.
  • Taste check. Add more sauce if the flavour is not strong enough.
  • Serve with coriander, more crushed peanuts and a wedge of lime.


Calories: 815kcal | Carbohydrates: 88g | Protein: 34g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 1941mg | Potassium: 624mg | Fiber: 5g | Sugar: 25g | Vitamin A: 711IU | Vitamin C: 13mg | Calcium: 183mg | Iron: 4mg