Chicken Bean Sprout Stir Fry

Chicken & Bean Sprout Stir Fry

(Pad Tua Ngok)

chicken-beansprout-recipeThis is a nice light delicately flavoured stir fry chicken. A great dish to accompany any hot, spicy meal as an extra dish to refresh the palate or it can be served on its own with jasmine rice.

This traditional Thai recipe uses Mung bean sprouts often just called either Mung beans or bean sprouts depending on your part of the world, they are in fact the sprouts of the Mung bean and used in many Thai Stir Fry Recipes.

Chicken & Bean Sprout Stir Fry


The Ingredients:
100g Chicken (breast or thigh)
1 generous cup of Mung bean sprouts
2 Spring Onions (scallions)
1 Large Garlic Clove
1 tbs Oil
1 tbs Fish sauce
1 1/2 tbs Oyster sauce
1 ts Sugar

Cut Chicken into ribbons
Crush Garlic and chop into small pieces (not too small)
Wash bean sprouts and shake dry
Chop Spring onions into short logs
Are you Ready?

Heat the oil in a wok nice and hot add the garlic stirring for about 10 seconds until you get “that” smell, then….
Add the chicken ribbons continue to stir for about 1 minute
Next, chuck in the bean sprouts and continue stirring whilst adding the sauces and sugar for about a minute
Lastly add spring onions stirring and turning for a minute at most and it’s….

Serving suggestions:
Serve with Jasmine rice, this is a mild and flavoursome light chicken stir fry recipe often served to compliment something more richly flavoured and spicy. A great accompaniment to this one would be our Dry Chicken Red Curry or perhaps our Pork Red Curry Stir Fry or maybe if you want a light lunch it would go well with our Spicy Sour Prawn Soup (Tom Yam Gung) or just a side dish or Pork One Sun.

Useful extra information about thia and a dry red curry on our Thai Food Blog-Chicken Beansprout Stir Fry

Khwanjai’s Top Tips:
The video tutorial is jam packed with Khwanjai’s top tips
This is typical Thai food preparation; get all the ingredients ready for the pan because we’re going to be cooking on high heat for a very short while. The nice thing about this style of cooking is it keeps the vegetables nice and crisp and at the same time retaining all the vitamins, goodness and flavours. As usual for fast cooking a wok is best, but a large saucepan or frying pan will do.
When adding the garlic at the start, it should only 5 – 10 seconds to start turning golden brown if it takes longer, yer fat aint hot enough, it’s not a problem, just wait until it starts and by then – it’s hot enough.
In this video we show you how to cope if your oil is too hot! No Problem

Print the recipe to make notes? Mind you it’s so quick, you probably won’t have time to make any!

Jules’s (getting the last word in) Blurb: This is our fastest recipe an can genuinely be completed from start to finish in under 10 minutes including opening the fridge door to get the chicken.

Qestions below and don’t forget to share with your friends…

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