SWEET AND TANGY

[MOCK]® Chicken Pad Thai

Name: [MOCK]® Chicken Pad Thai
Total time: 30 min
Yield: 4 Servings
Cuisine: Plant-Based
Ingredients: 250g flat rice noodles; 2 tbsp tamarind paste; 2 tsp brown sugar; 150ml dark soy sauce; 50ml vegan fish sauce; 2 tbsp peanut butter oil; 1/2 white onion, sliced; 2 garlic cloves, finely chopped; 20g bean sprouts; 1 tsp garlic chives; 50g unsalted peanuts, finely chopped; 150g [MOCK]® Chicken Pieces; Lime wedges; 1 tbsp fresh coriander, finely chopped; 1 tbsp crispy onions; 1 tbsp spring onion, finely chopped

22 November, 2025

The international popularity of Thailand’s national dish Pad Thai is no accident. During WWII PM Plaek issued 12 cultural mandates to unify the Thai people. Faced with floods and a rice shortage, he launched a national campaign “noodles is your lunch,” which promoted stir-fried noodles. Noodles take ~50% less rice to produce, are shelf stable and are very versatile. The first evidence of a national recipe emerged in Keumue Maebaan Tang Wittayu lea Toratas (“Housewife’s Manual From Radio and TV”), combining iconic Thai ingredients palm sugar, fish sauce and tamarind to provide sweet, salty and sour notes. These were married with local vegetables and protein (e.g., egg, tofu, prawn, chicken) to create this iconic dish. In 2001, recognising the potential of cuisine to inspire people, tourism and commerce, the Thai government launched its “gastrodiplomacy” efforts. This led to significant growth in tourism to Thailand and the explosion of Thai restaurants internationally. Our [MOCK]® Chicken Pieces allow you to create a satisfying vegan version of Pad Thai, an international favourite.

4 Servings

30 minutes

Ingredients

250g flat rice noodles

Sauce

2 tbsp tamarind paste
2 tsp brown sugar
150ml dark soy sauce
50ml vegan fish sauce

Stir fry

2 tbsp peanut butter oil
1/2 white onion, sliced
2 garlic cloves, finely chopped
20g bean sprouts
1 tsp garlic chives
50g unsalted peanuts, finely chopped

[MOCK]® Chicken Pieces

150g [MOCK]® Chicken Pieces

To serve

Lime wedges
1 tbsp fresh coriander, finely chopped
1 tbsp crispy onions
1 tbsp spring onion, finely chopped

Preparation

Prepare the noodles

Place the noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, the drain the water out and rinse the noodles under cold water. Don’t leave them sitting around for more than 10 minutes.

Prepare the sauce

Mix all the sauce ingredients until well combined and set aside.

Make the stir fry

Heat the peanut butter oil in a large non-stick pan over high heat. Add the garlic and onion and cook for about 30 seconds. Add the [MOCK]® Chicken Pieces and cook for a further 2 minutes until mostly cooked through. Add the noodles and the sauce, and toss gently for 1 1/2 minutes until thoroughly combined. Add the garlic chives and half the peanuts. Toss through quickly then remove from the heat.