Pad Thai

Recipe from: 30 September 2014
recipes, Thai, noodles

Ingredients 15
Servings 1
Minutes 00:10


Serving Change
  • 300
    rice noodles
  • 3
    fish sauce
  • juice of 3 limes
  • 1
    palm sugar (or brown sugar)
  • 1
    chilli, deseeded and finely chopped
  • 2
    vegetable oil
  • 400
    chicken breasts, sliced thinly into strips
  • salt and freshly ground black pepper
  • 8
    baby spring onions, finely sliced
  • 2
    garlic, crushed
  • 1
    punnet (120g) mung bean sprouts
  • 2
  • 15
    fresh coriander, roughly chopped
  • 50
    salted peanuts, chopped
  • 4
    lime wedges for serving


Cover the rice noodles with boiling water and leave to stand for 15-20 minutes or until cooked and al dente. Drain noodles and set aside.

Whisk the fish sauce, lime juice, palm sugar and chilli together until combined and set aside.
Heat 1 tbsp oil in a wok over medium heat and quickly sauté chicken for about 5-10 minutes or until cooked and golden brown. Season with salt and pepper, remove from the wok and set aside.

Pour a little more oil into the same wok and stir fry the spring onions, garlic and mung bean sprouts for a couple of seconds, then push the vegetables to the sides of the wok and crack open both eggs into the centre.

Stir the egg for few seconds until it’s cooked and resembles a broken omelette. Add chicken, noodles and fish sauce mixture and stir fry to combine all ingredients.

Toss in chopped coriander and garnish with peanuts. Serve immediately with lime wedges.

Recipe reprinted with permission of Source Food.

Read more on: thai  |  noodles  |  recipes


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.