Chicken Pad Thai

Dr Will's Tomato Ketchup Chicken Pad Thai

We’d just like to note that this is in no way an ‘authentic' pad thai recipe. One of the things we love most about this dish, however, is that it’s simple, delicious and completely adaptable.


The dish we’ve shared with you today uses chicken but you can easily customise this recipe by using any combination of proteins that you enjoy. Don’t like chicken? Try with some juicy prawns. Vegetarian? Leave out the meat altogether and add tofu, plus some extra veggies. We also mixed in julienned carrot with the rice noodles for extra nutrients and crunch, but feel free to try a mixture of daikon, courgette and carrot ribbons instead of noodles to make an even lighter version. We recommend sticking to a few noodles because carbs are good for you (don’t be fooled by fad food trends) and delicious. Carb diem.


For many people pasta with a jar of pre-made sauce is the easiest and most comforting meal they can think of. But here at Dr Will’s we back the Oriental-style noodle as a serious contender for the convenience crown. It takes significantly less time to cook and once you have all your ingredients prepped and ready, you can make a substantial stir-fry style dish in a matter of minutes. Noodles also tend to sit less heavily in your stomach than pasta, especially if you opt for rice noodles, which are naturally gluten-free, making them a great choice if you suffer from coeliac disease or have a gluten sensitivity.As for pad thai, everyone loves this dish, and for good reason. It’s quick street food – a little sweet, a little spicy, and utterly delicious. It’s a noodle dish that seems to be everyone’s guilty pleasure, often as a way to absorb those last couple of cocktails after a big night out – Thailand’s equivalent of a kebab, if you will.


As with so many Asian dishes, the version you get in Thai restaurants here (you know the one, it's bizarrely pink, achingly sweet and sticks together in clumps) is not a patch on the real thing. It’s among the many things perhaps best left in Bangkok. Our recipe is super easy and delicious – all the ingredients can be found in your local supermarket and if you apply a little hustle, these oodles of tasty noodles can be on your table faster than delivery.


Ingredients (serves 2):

2 tbsp olive oil

2 boneless chicken breasts

100g dried rice stick noodles

3 tbsp vegetable oil

2 eggs

2 garlic cloves

100g bean sprouts

2 spring onions

3 tbsp Thai fish sauce (Nam Pla)

1 tbsp Dr Will’s Tomato Ketchup

1 tbsp crunchy peanut butter

2 tbsp lime juice

½ tsp dried chilli flakes

2 tbsp roasted peanuts

Handful of coriander

1 lime



Heat a good plug of olive oil over a medium heat, swirling to coat all sides of the pan. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper. Cut the chicken into bite-sized pieces and carefully add to the pan, leaving untouched to cook for one or two minutes, until the bottom develops a light brown sear.


Turn the chicken to cook the remaining sides. Continue to stir the chicken roughly every 30 seconds to prevent sticking and ensure even cooking. Cook until the meat is opaque and the juices run clear – this should take between seven and 10 minutes, depending on the size of the pieces – and set aside.


Cover the noodles with boiling water and cook according to packet, or until al dente. Rinse in cold water and drain well, then use one teaspoon of oil to coat your hands and run them through the noodles to prevent sticking.


To make the omelette, heat one tbsp of the oil in a frying pan and spread to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run the knife around the edge, remove from the pan, slice into strips and set aside.


Add the remaining oil to a wok or large frying pan and heat. Peel and finely chop the garlic cloves, and add to the pan. Grate the carrot (we used a julienne peeler) and add to the sizzling garlic, followed by the beansprouts, chopped spring onions, omelette strips, chicken pieces and noodles. Toss the veg around the wok so they’re moving all the time and cook for 30 secs, until they begin to soften.


In turn, add the fish sauce, Dr Will’s Tomato Ketchup, peanut butter, lime juice and chilli flakes to the noodle and stir-fried veg mix, tossing constantly over a high heat.


To serve, scatter with crushed peanuts, coriander leaves and quartered lime pieces. Grab your chopsticks and tuck in.    

Everyone loves this dish, and for good reason. It’s quick street food – a little sweet, a little spicy, and utterly delicious.

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