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Chicken Pad Thai

Chicken Pad Thai

with udon noodles and lime

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As far as noodle dishes go, pad thai is a certified classic. This perennially popular dish has been a favourite menu item in Thai takeaways for years—but now it's delivered directly to your door in a different way!

Tags:Under 650 caloriesChef's ChoiceEgg(s) not includedQuickFamily Friendly
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

300 g

Udon Noodles


1 sachet

Peanut Butter


1 piece


1 piece


1 sachet

Soy Sauce

(ContainsWheat, Soya)

1 piece


2 piece


1 piece

Pak Choi

260 g

Diced Chicken Breast

Not included in your delivery


Egg (Optional)

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)514 kcal
Energy (kJ)2149 kJ
Fat11.67 g
of which saturates2 g
Carbohydrate59.96 g
of which sugars7.36 g
Dietary Fiber0 g
Protein43.09 g
Cholesterol0 mg
Salt2.44 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of water. Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the chicken until golden brown and cooked through, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Transfer the chicken out of the pan and cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Meanwhile, trim and thinly slice the scallion.
  • Juice half the lime and cut the rest into wedges. Peel and grate the garlic (or use a garlic press).
  • Trim then grate the carrot (no need to peel). Trim the pak choi, then thinly slice widthways.
  • Cook the noodles in the boiling water until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop them sticking together.
  • Return the pan to a high heat with a drizzle of oil.
  • When hot, add the pak choi, garlic and carrot with a pinch of salt and pepper. Cook until tender, 3-5 mins.
  • In a bowl, stir together the lime juice, soy sauce and peanut butter.
  • Add half the scallion
  • Loosen with a splash of water.
  • Whisk 1 egg (double for 4p) in a bowl with a pinch of salt and pepper.
  • Shift the veg to one side of the pan.
  • Pour the whisked egg into the empty side of the pan and gently stir to create a scrambled texture.
  • Stir-fry everything together for 2-3 mins.
  • Add the chicken and sauce to the pan and mix well. 
  • Gently toss the drained noodles in the sauce. 
  • Season to taste with salt and pepper.
  • Serve the pad thai in bowls and garnish with the remaining scallion
  • Serve with lime wedges for squeezing over.