Pad Thai

10 mins
Serves 4
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Directions

  1. 1Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
  2. 2Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
  3. 3Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
  4. 4Mix all ingredients for the Pad Thai sauce and set aside.
  5. 5Mix all ingredients for the Pad Thai sauce and set aside.
  6. 6Mix all ingredients for the Pad Thai sauce and set aside.
  7. 7Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
  8. 8Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
  9. 9Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
  10. 10Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
  11. 11Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
  12. 12Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
  13. 13Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
  14. 14Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
  15. 15Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
  16. 16Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
  17. 17Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
  18. 18Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
  19. 19Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
  20. 20Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
  21. 21Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
  22. 22Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.
  23. 23Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.
  24. 24Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.

Ingredients

  • 250 g dried rice noodles
  • 250 g dried rice noodles
  • 250 g dried rice noodles
  • 0 Thai chilli powder
  • 0 Thai chilli powder
  • 0 Thai chilli powder
  • 0 Lime wedges
  • 0 Lime wedges
  • 0 Lime wedges
  • 2.5 tbsp tamarind puree
  • 2.5 tbsp tamarind puree
  • 2.5 tbsp tamarind puree
  • 3.5 tbsp brown sugar
  • 3.5 tbsp brown sugar
  • 3.5 tbsp brown sugar
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 3 garlic cloves, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 small onion, sliced
  • 1 small onion, sliced
  • 1 small onion, sliced
  • 200 g chicken thigh, thinly sliced
  • 200 g chicken thigh, thinly sliced
  • 200 g chicken thigh, thinly sliced
  • 150 g prawn tails, peeled, deveined
  • 150 g prawn tails, peeled, deveined
  • 150 g prawn tails, peeled, deveined
  • 3 spring onions, cut into 3cm pieces, white and green part separated
  • 3 spring onions, cut into 3cm pieces, white and green part separated
  • 3 spring onions, cut into 3cm pieces, white and green part separated
  • 2 eggs, lightly whisked
  • 2 eggs, lightly whisked
  • 2 eggs, lightly whisked
  • 1.5 cups beansprouts
  • 1.5 cups beansprouts
  • 1.5 cups beansprouts
  • 0.5 cup firm tofu, sliced into strips
  • 0.5 cup firm tofu, sliced into strips
  • 0.5 cup firm tofu, sliced into strips
  • 0.33 cup finely chopped peanuts
  • 0.33 cup finely chopped peanuts
  • 0.33 cup finely chopped peanuts

Equipment

wok or large pan