Friday night Pad Thai 0



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Well Friday night just got a whole lot tastier! Pad Thai is a takeaway favourite, but there’s nothing better than making your own fresh version at home. This recipe shows you how to make your own Thai sauce, which is super easy and absolutely delicious. The whole thing is super easy to whip up and you’ll be enjoying your handiwork in just four easy steps. Enjoy!


  • 250g packet rice stick noodles
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut oil
  • 2 chicken breast fillets, thinly sliced
  • 500g green prawns, peeled, deveined (use frozen prawns if you want to make it even easier, just thaw before cooking)
  • 3 green onions, thinly sliced diagonally
  • pak choy (or any Asian green you like)
  • 2 small red chillies, deseeded, finely chopped
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts, tails removed
  • 1/4 cup roasted peanuts, finely chopped, optional
  • 1/2 cup coriander leaves
  • lime wedges, to serve


1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.

2. Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.

3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.

4. Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.

5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime wedges.


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