Pad Thai

Serves 4

200g dry Pad Thai rice noodles
400g cooked/ boiled chicken (chopped finely)
250g cooked prawn meat (optional)
2 cloves garlic, finely chopped
4 small onions, peeled and sliced
1 capsicum sliced
1 tsp chilli flakes / or 2 fresh green chillies finely chopped
1-2 tbsp peanut oil (can be substituted)
2 tbsp fish sauce
2 tbsp tamarind paste
2 tbsp soy sauce
2 tbsp brown sugar
2 limes, juiced
1/4 bunch of green shallots, trimmed and sliced
2 tbsp chopped chives
1/2 cup of unsalted, roasted peanuts, finely chopped
2 eggs, beaten
2 cups bean sprouts (washed)
1 cup coriander leaves (washed) to garnish


Place Pad Thai noodles into boiling water, cook for 6-8 minutes until soft then drain.

Heat oil in wok and fry onions and garlic until transparent.

Add all remaining ingredients except the egg, bean sprouts and peanuts and continue to fry.

Add egg slowly and mix.

Add bean sprouts and continue to fry for 30 seconds.

Garnish with peanuts and coriander and serve hot.

This recipe was also published in the October 2011 edition of Border Crossings, the magazine of LCA International Mission.