Chicken Pad Thai

Published 20 February 2024

Chicken Pad Thai is a much-loved classic with the slippery sweet-savoury noodles, crispy peanuts and tangy lime. The best wine match for this Chicken Pad Thai recipe is a glass of our Private Bin Pinot Gris packed with juicy red apple, pear and sweet honeysuckle flavours.


300 grams flat rice noodles

1 large boneless skinless chicken breast

To taste salt & pepper

2 eggs

1 cup fresh bean sprouts

1/3 cup sliced green onions

1/4 cup sliced white onions

1/3 cup cilantro, roughly chopped

Optional peanuts


1/4 cup ketchup

2 tablespoons fish sauce

2 tablespoons sugar

1 teaspoon minced garlic

1 teaspoon peanut butter

juice of 1 lime

1/2 teaspoon crushed red pepper flakes

1 teaspoon soy sauce


  1. Cook flat rice noodles (found in the Asian section in most grocery stores – may sub fettuccine noodles in a pinch), al dente according to package instructions.
  2. Pound the boneless skinless chicken breast to 1/2 inch thickness and chop into bite-sized pieces.
  3. Season chicken with salt and pepper to taste.
  4. 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.
  5. Whisk together all sauce ingredients and set aside.
  6. Crack eggs over the preheated pan (where you cooked the chicken) and allow to fry for about a minute, and then break it up with a spoon and add the onions and bean sprouts.
  7. Add the white onions and bean sprouts.
  8. Add chicken and sauce.
  9. Add noodles and toss to coat the noodles in the sauce.
  10. Stir in green onions and cilantro.
  11. Garnish with peanuts if desired.

Pair with

Private Bin Pinot Gris

Bursting with fresh and inviting aromas of ripe pear, crunchy red apple and floral blossoms, with a delicious off-dry finish.