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. Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
  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. Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
  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. Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
  10. 10Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
  11. 11Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
  12. 12Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
  13. 13Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
  14. 14Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
  15. 15Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
  16. 16Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
  17. 17Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
  18. 18Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
  19. 19Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.
  20. 20Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.
  21. 21Transfer 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 to serve Thai chilli powder
  • 0 to serve Thai chilli powder
  • 0 to serve Thai chilli powder
  • 0 to serve Lime wedges
  • 0 to serve Lime wedges
  • 0 to serve 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 panbowlspoontongsspatula or wooden spoon
PAD THAI | Clip Recipe