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Pad Thai

Easy-peasy inspiration for after-work meals and simple entertaining.

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  1. 1

    Put the noodles in a large bowl, cover with boiling water, and leave for 8 minutes, or until soft. Drain and put to one side. Meanwhile, put 1 tablespoon of the oil in a large wok over a high heat and swirl around the pan. Add the beaten egg and whisk it around the wok for about a minute, or until it begins to set – don’t let it set completely – then spoon it out and put to one side.

  2. 2

    Add the remaining oil to the pan, then add the shrimp paste (if using), and chillies and stir. With the heat still high, add the chicken and stir vigorously for 5 minutes, or until it is no longer pink. Stir through the spring onions, fish sauce, lime juice, and sugar and toss together well. Cook for a few minutes until the sugar has dissolved, then season well with salt and black pepper. Return the egg to the pan.

  3. 3

    Add the noodles to the pan and toss together to coat with the sauce, then add half the peanuts and half the coriander and toss again. Transfer to a large shallow serving bowl and scatter over the rest of the peanuts and coriander. Garnish with lime wedges and serve.


  • 550g medium or thick rice noodles
  • 3 tbsp sunflower oil
  • 4 eggs, lightly beaten
  • 1 tsp shrimp paste (optional)
  • 4 fresh hot red chillies, deseeded and finely chopped
  • 6 chicken breast fillets, skinned and cut into 5mm ( 1 / 4 in) slices
  • 2 bunches spring onions, finely chopped
  • 1 splash Thai fish sauce, such as nam pla
  • 2 limes, juiced, plus 8 lime wedges to serve
  • 2 tbsp demerara sugar
  • 300g unsalted peanuts
  • 1 handful fresh coriander, finely chopped
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 8

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

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