Pad Thai
By Beverley Glock
Published on 24 April 2022
This classic Thai noodle dish is one of my family's favourites. Most of the prep time is down to chopping the vegetables and you can encourage children to help shredding the chicken, beating the egg, washing the veg and pounding the paste.
This recipe contains peanuts; not suitable for people with nut allergies or children under 3 years of age. Time and servings
45 minsTotal time
2Servings
30 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp of sunflower oil
- 1 pack of pad thai noodles, cooked according to pack instructions
- 1 egg, beaten
- 2 tbsp of roasted peanuts
- 2 limes
- 2 tbsp of fish sauce
- 50 g of sugarsnap peas, halved
- 1 large fresh red chilli, deseeded and chopped
- 2 cm of fresh ginger root, chopped
- 1 stick of lemon grass, chopped
- 2 shallots, chopped
- 1 garlic clove, chopped
- 1 chicken breast, cooked
- 100 g of peeled prawns, cooked
- 50 g of beansprouts, cooked in boiling water for 3 minutes
- 0.5 tsp of tamarind paste
- 5 baby sweetcorn
Method
Step 1
Place the red chilli, ginger root and lemon grass into a pestle and mortar and pound to a rough paste.Step 2
Heat 1 tablespoon sunflower oil and stir fry the shallots and garlic until just starting to colour, add the paste and stir fry for 1 minute.Step 3
Add the chicken, prawns and beansprouts, stir fry for 2-3 minutes.Step 4
Add the tamarind paste and fish sauce, along with the sugarsnap peas and baby sweetcorn, stir fry for 2 minutes.Step 5
Cook the noodles according to pack instructions (some need to be soaked before use). Add the noodles, stir fry to mix everything together for 2-3 minutes, pour over the egg, stir to cook, throw over the peanuts and finally squeeze the lime juice over and serve.