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Easy Chicken Pad Thai

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Easy Chicken Pad Thai excerpted from Slimming Eats Made in the Air Fryer by Siobhan Wightman.Tip: Tamarind paste can vary in strength and tanginess so you may need to experiment with the quantity until you achieve the desired effect. Add to the noodles a little at a time until you’re happy.

Easy Chicken Pad Thai excerpted from Slimming Eats Made in the Air Fryer by Siobhan Wightman.

Easy Chicken Pad Thai

Siobhan Wightman
Optional add-ons: You can also add some cooked prawns to this dish.
KCALS per serving 438 FAT 8.6g SAT FAT 2.1g CARBS 60.4g SUGARS 15.8g FIBRE 4.3g PROTEIN 27.6g SALT 2.97g
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Course Dinner, Lunch
Cuisine Thai
Servings 4 servings

Equipment

  • Air fryer

Ingredients
  

  • 300 grams (10-1/2 ounces) boneless skinless chicken thighs, sliced into bite-sized pieces
  • 3 garlic cloves, crushed 
  • 1 shallot, finely chopped
  • olive oil spray
  • 200 grams (7 ounces) flat rice noodles
  • 150 grams (5-1/2 ounces) Savoy or Chinese leaf cabbage, shredded
  • 75 grams (2-1/2 ounces) carrot, shredded
  • 2 eggs, beaten
  • pinch of freshly ground black pepper
  • 125 grams (4-1/2 ounces) beansprouts
  • 3 spring onions (scallions), chopped
  • 1/2 teaspoon red chilli flakes (optional)
  • large handful of finely chopped fresh coriander (cilantro)
  • 2 tablespoons chopped peanuts 
  • 1 lime, sliced into wedges, to serve

For the pad thai sauce:

  • 3 tablespoons maple syrup 
  • 2 tablespoons fish sauce
  • 1 tablespoons soy sauce
  • 1-1/2 tablespoons tamarind paste

Instructions
 

  • To make the pad thai sauce, mix all the ingredients in a small bowl and set aside.
  • Preheat the air fryer to 200°C/400°F for 2 minutes.
  • Place the chicken, garlic and shallots directly into the air fryer basket or use a foil/silicone liner that fits. Spray with olive oil spray and air-fry for 5 minutes until the chicken is lightly golden. Turn the chicken halfway through cooking and spray again with olive oil spray. 
  • Add the noodles to a bowl and cover completely with boiling hot water. Leave to soak for about 5 minutes until cooked. 
  • Reduce the air fryer temperature to 190°C/375°F. Add the cabbage and carrot and air-fry for a further 3 minutes.
  • Push the chicken and veg to one side of the air fryer pan, add in the beaten eggs with a pinch of black pepper over the top and cook for 2–3 minutes, stirring halfway until the egg is just cooked (don’t overcook).
  • Add in the beansprouts, spring onions and noodles along with the pad thai sauce and red chilli flakes (if using) and mix to coat.
  • Spread out the mixture in the air fryer pan and air-fry for a further 2 minutes.
  • Serve topped with coriander and chopped nuts, with lime wedges for squeezing on the side. 

Notes

Slimming Eats by Siobhan Wightman (© 2024). Published by Yellow Kite.Recipe reprinted with permission from Slimming Eats Made in the Air Fryer by Siobhan Wightman (Yellow Kite, 2024).  
Keyword Beansprouts, Carrot, chicken, Chicken pad thai, Chinese leaf cabbage, Coriander, Eggs, fish sauce, Garlic, Lime, Maple syrup, Peanuts, Red chilli flakes, Rice noodles, Shallot, Siobhan Wightman, Slimming Eats Made in the Air Fryer, Soy sauce, Spring onions, Tamarind paste

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