Chicken Pad Thai

Villa Maria Pinot Gris matched with Chicken Pad Thai 1
Make the Moment

Perfect for your Friday night catch-up
Villa Maria Private Bin Pinot Gris matched with Chicken Pad Thai.

Recipe Author:

Villa Maria


  • 300 grams flat rice noodles (can substitute fettuccine noodles in a pinch), cooked al dente according to pack instructions
  • 1 large boneless skinless chicken breast cut into bite-sized pieces
  • Salt & pepper, to taste
  • 1 cup fresh bean sprouts
  • ¼ cup sliced white onions
  • optional: peanuts
  • 2 eggs
  • ⅓ cup sliced green onions
  • ⅓ cup coriander, roughly chopped
  • ¼ cup tomato sauce
  • 2 tablespoons sugar
  • 1 teaspoon peanut butter
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons fish sauce
  • 1 teaspoon minced garlic
  • juice of 1 lime
  • 1 teaspoon soy sauce
View Method Chicken Pad Thai


  1. Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
  2. Whisk together all sauce ingredients and set aside. Crack eggs over a preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and the sauce. Then add noodles, toss to coat the noodles in the sauce. Stir in green onions and coriander and garnish with peanuts if desired.
View Ingredients Chicken Pad Thai
View Method Chicken Pad Thai
  • Rated 5 out of 5.
    I wasn’t fussy with the fresh vege ingredient measurements and just used what came in the packets. End result was ... absolutely delicious Lisa