Pad Thai Crispy Chicken Bites

Herve Haurie
2026-04-17T11:27:09+02:00

Easy | Mild | 30 min | x2

Pad Thai, reimagined—crispy rice paper cups filled with rich, saucy chicken.

PRINT

Meer

INGREDIENTS

Rice paper sheets | 4
Cooked chicken, shredded | 200 g
Shallot, finely minced | 20 g
Carrot, finely diced | 60 g
Pad Thai sauce | 100 ml
Fresh coriander | To garnish
Lime juice | To finish

INSTRUCTIONS

1

Prepare the Crisps

Cut each rice paper sheet into quarters using scissors. Deep-fry in hot oil—they will puff instantly into light, crisp cups. Drain on a rack. You should get 16 crispy cups.

2

Make the Filling

Heat a little oil in a pan and sauté the shallot until fragrant. Add the carrot and cook briefly until just tender. Stir in the shredded chicken and Pad Thai sauce, tossing to coat evenly.

3

Simmer & Finish

Stir-fry and mix well. Let simmer until heated through and slightly reduced.

4

Assemble & Serve

Spoon the warm filling into the crispy cups. Garnish with fresh coriander and a squeeze of lime. Serve immediately while crisp and fresh.