Easy Pad Thai

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Yield: 4


  • 200g rice stick noodles
  • 4 tablespoons peanut oil
  • 2 cloves garlic, chopped
  • 3 shallots, chopped (or 1 medium red onion)
  • 3 eggs, whisked
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons palm sugar (or brown sugar)
  • 1 cup finely chopped cooked chicken, cooked pork and/or prawns
  • 1/2 cup roasted peanuts
  • 1 cup mung bean sprouts
  • handful coriander leaves
  • sweet chilli sauce
  • 1 lime, cut into wedges


Cook noodles in boiling water for around 4 minutes or until they are just tender, rinse in cold water, drain and set aside. Heat oil in a wok or large fry pan and cook the garlic and shallots for a minute, taking care not to burn. Add the egg and allow to set for a minute, stir and then add noodles, prawns, meat and toss to combine. Add fish sauce, lime juice and palm sugar and stir to mix through. Add the peanuts and sprouts, heat through and then transfer to a serving dish. Sprinkle with coriander, drizzle with sweet chilli sauce and serve with lime wedges

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