Recipe: Pad thai

16:00, Oct 17 2012
Pad Thai
This simplified Pad Thai is ideal for a fast weeknight meal.

We've played around with a few different versions of the classic Thai noodle dish, pad thai. This is a fairly simplified version, but we think that is one of the factors in its favour. With a little practice, this tasty dish can actually be prepared in about 15 minutes from start to finish, making it perfect for a quick weeknight meal.

Pad thai (Thai-style fried noodles)

For 2-3 large servings:

150-200g rice noodles

1 Tbsp canola oil

1 large egg, lightly beaten


3 cloves garlic, crushed, peeled and chopped

about 200g boneless skinless chicken breasts, thinly sliced

1 tsp minced red chilli

200g cooked prawns, thawed and drained if frozen

1 Tbsp canola oil

4 spring onions, sliced diagonally

3 Tbsp fish sauce

2 Tbsp wine vinegar

1 Tbsp lime (or lemon) juice

2 Tbsp sugar

1-2 cups bean sprouts

chopped fresh coriander and roasted peanuts to garnish

Place the rice noodles in a large bowl, cover with boiling water and soak for five to 10 minutes or until soft and flexible, then drain well. (Check after five minutes as different brands seem to soften at different speeds and some get too soft if soaked too for long.)

Heat about 1 teaspoon of the oil in a large wok or frypan, then add the beaten egg and cook to form a thin omelette. As soon as the upper surface looks dry, roll or fold the omelette and remove it from the pan. Cut it into 1cm ribbons and set aside.

Add the rest of the first measure of oil to the pan, then add the garlic, cook over a high heat until it just begins to brown, then add the chicken and stir-fry for three to four, minutes until chicken has lost its pink colour and is beginning to brown. Stir in the chilli and prawns and stir-fry for a minute longer, then add the noodles, second measure of oil and the spring onion greens. Toss to combine then add the fish sauce, vinegar, lime (or lemon) juice and sugar.

Stir-fry until the liquid has almost disappeared, then add the bean sprouts and cook for one minute longer. Serve immediately garnished with chopped coriander and peanuts.

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