From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Chicken Pad Thai with Shallots & Lime
Bobbie's second Pad Thai card — a lighter, lime-bright version with shallots, chili flakes and Chinese broccoli.
Bobbie's tips: use fresh tamarind paste for the best authentic flavour; soak rice noodles, don't boil them, to avoid mushy noodles; cook over high heat for the best wok flavour; adjust sweetness, saltiness and spice to your taste; add extra bean sprouts and lime juice just before serving. Variations: shrimp, tofu or a mix instead of chicken; sliced Thai chilies or more chili flakes for heat; shredded carrots or red bell pepper; dark soy sauce for a deeper colour. Serve with extra lime wedges, bean sprouts and crushed peanuts, a simple cucumber salad or fresh spring rolls; garnish with cilantro or Thai basil (optional). Keeps up to 3 days in an airtight container in the fridge — reheat in a skillet with a splash of water or sauce. Nutrition per serving from Bobbie's card (approximate): about 420 calories, 14 g fat, 52 g carbohydrates, 28 g protein, 890 mg sodium.
Ingredients
Pad Thai sauce
- ¼ cup fish sauce
- 3 tbsp low-sodium soy sauce
- 3 tbsp tamarind paste
- 3 tbsp brown sugar (or coconut sugar)
- 2 tbsp rice vinegar
- 1 tbsp lime juice (plus more for serving)
- ½ tsp chili flakes (optional, for heat)
Noodles & chicken
- 8 oz (225 g) rice noodles (thin)
- 1 lb (450 g) chicken breast or thighs, thinly sliced
- 1 tbsp olive oil or avocado oil
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
Stir-fry
- 4 cups Chinese broccoli (gai lan), trimmed and cut into 2-inch pieces
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- ¼ cup roasted peanuts, chopped
- 2 green onions, sliced
- Lime wedges, for serving
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Method
- 1
Cook the noodles: place the rice noodles in a large bowl and cover with warm water for 20–30 minutes, until pliable. Drain and set aside.
- 2
Make the sauce: in a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, rice vinegar, lime juice and chili flakes (if using). Set aside.
- 3
Cook the chicken: heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through, about 4–5 minutes. Remove and set aside.
- 4
Sauté the aromatics: in the same skillet, add a little more oil if needed. Add the garlic and shallots and cook for 1–2 minutes until fragrant.
- 5
Add the Chinese broccoli and stir-fry for 2–3 minutes, until bright green and slightly tender.
- 6
Combine everything: push the vegetables to the side, pour in the beaten eggs and scramble. Add the noodles, chicken and sauce. Toss everything together and cook for 2–3 minutes until the noodles are coated and heated through.
- 7
Add the final touches: stir in the bean sprouts and green onions. Cook for 1 minute, just until tender.
- 8
Serve: divide into bowls, top with crushed peanuts, extra green onions and a squeeze of fresh lime juice. Serve hot.
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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026