- Recipes
- Pad Thai
Pad Thai
-
2 serving
Prep time:
Cook time:
Serves: 2
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.
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Ingredients
- 1 large fresh red chilli, deseeded and chopped
- 2 cm fresh ginger root , chopped
- 1 stick lemon grass , chopped
- 1 tbsp sunflower oil
- 2 shallots , chopped
- 1 garlic clove, chopped
- 1 chicken breast , cooked
- 100g peeled prawns , cooked
- 50g beansprouts , cooked in boiling water for 3 minutes
- ½ tsp tamarind paste
- 2 tbsp fish sauce
- 50g sugarsnap peas, halved
- 5 baby sweetcorn
- 1 pack pad thai noodles, cooked according to pack instructions
- 1 egg, beaten
- 2 tbsp roasted peanuts
- 2 limes
Recipe tips / Prepare ahead
Chop all the vegetables and have them prepared and ready to cook.
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.
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