- 150g flat rice noodles (2-3mm wide)
- 80ml groundnut oil or vegetable oil
- 2 garlic cloves, finely chopped
- small pack coriander, stalks and leaves separated, stalks finely chopped
- 1 tbsp shrimp paste
- 3 radishes, quartered
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 4 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 180g pack raw king prawns
- 150g leftover roast chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 large eggs
- 100g beansprouts
- 50g roasted peanuts, roughly chopped
- lime wedges and chilli flakes (optional), to serve
The same shape, but smaller than…
For the pad Thai sauce
Soak the noodles in cold water for about 30 mins or until al dente, then drain.
Meanwhile, make the sauce. In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water. Keep stir-frying the noodles until they’re starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite – about 8-10 mins. If the sauce begins to dry out, add a splash more water.
Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.