Pad Thai with Chicken
A simple and tasty pad Thai dish with chicken, veg and noodles.
Allergens: contains cereals containing gluten, eggs, peanuts, tree nuts. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 6g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 250g | £1.191kg · £0.12 per 100g | £0.75500g · £0.15 per 100g |
| Chicken thighsuse 250g | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 1 | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each |
| Peanut butteruse 2 tbsp | £1.80340g · £0.53 per 100g | £1.10340g · £0.32 per 100g |
| Spring onionsuse 2 | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Limenot compared | – | £2.00 |
| Basket total (full packs) | £10.27 | £12.39 |
| Cost of what this recipe uses | £2.34 | £2.75 |
| Per serving | £0.59 | £0.69 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Lime.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh out 250g chicken thighs and cut into bite-sized pieces. Finely chop 1 red onion and 1 carrot. Slice 2 spring onions, separating the white and green parts. Finely chop the white parts and set aside. Halve 1 lime and set aside.
- Bring a large pan of salted water to the boil. Add 250g spaghetti and cook for 8-10 minutes until al dente. Drain and set aside.
- Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add the chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add a further 1 tbsp vegetable oil if needed. Add the red onion and carrot and cook for 3-4 minutes until softened. Remove from the pan and set aside.
- In a small bowl, mix 2 tbsp peanut butter with 2 tbsp water to make a smooth sauce. Set aside.
- In the same pan, add a further 1 tbsp vegetable oil if needed. Crack 2 eggs into the pan and cook for 2-3 minutes until the whites are set but the yolks are still runny. Remove from the pan and set aside.
- In the same pan, add the cooked noodles, chicken, and vegetables. Pour over the peanut sauce and toss to coat. Cook for 1-2 minutes until heated through. Taste and adjust seasoning with salt and black pepper if needed.
- Divide the Pad Thai between 4 plates. Top with the cooked eggs and spring onion greens. Squeeze over lime juice and serve immediately.
Tips
- To make it cheaper, use tofu instead of chicken and swap peanut butter for a cheaper alternative like tahini.
- To batch-cook and portion it for the week, cook the Pad Thai in a large batch and portion it into 4 individual containers. Store in the fridge for up to 2 days or freeze for up to 1 month.
- To reheat it safely, defrost the Pad Thai in the fridge overnight. Reheat in a pan over medium heat, stirring occasionally, until steaming hot throughout. Eat within 24 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spaghetti · about 250g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Chicken Noodle Soup, Lentil Bolognese. - Chicken thighs · about 750g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Chicken Stroganoff. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 420g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Peanut butter · about 222g left
Keep the rest frozen: just reseal the bag. Use it in: Banana muffins, Ginger Cake, Kedgeree. - Spring onions · about 170g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).