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Asian

Tasty Pad Thai

by chef Nicola Zammit

Difficulty: Easy
10 mins  Preparation  25 mins  Cooking
Are you a lover of Thai food or looking to try something new? This recipe is quick, easy and super tasty; suitable for lunch or dinner or just as a delicious snack. A Bangkok street food specialty, Pad Thai is always a winner.
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Cut the chicken breast into small pieces or thin strips. Chop garlic, chilli and coriander. Slice spring onion.
Metric US/Imperial
  • Green/ spring onions -  60 g
  • Garlic -  2 clove(s)
  • Fresh coriander -  15 g
  • Red chilli  -  1 unit(s)
  • Cooked prawns -  120 g
  • Chicken Breast -  340 g
  • Sriracha Sauce -  20 ml
  • Oyster sauce -  20 ml
  • Soy sauce -  20 ml
  • Fish sauce -  20 ml
  • Tamarind Paste -  50 ml
  • Sesame oil -  20 ml
  • Crispy Shallots -  20 g
  • Roasted Unsalted Nuts -  60 g
  • Bean sprouts -  100 g
  • Lime(s) -  1 unit(s)
  • Eggs -  2 unit(s)
  • Dried Flat Rice Noodles -  150 g
  • Palm sugar -  40 g
Saucepan, large bowl, sieve or strainer, frying pan.
Noodles need to be pre-cooked, and all the veggies prepared in advance.
Soybeans, Crustaceans, Fish, Eggs, Nuts.

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