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Pad Thai recipe

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Created by Suzanne Gibbs

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Photography: Ian Wallace

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

You might also like to try Jay Phao-Chinda's signature Pad Thai recipe, as seen on Food Safari. Also, have a look at our Thai recipe collection.

Ingredients

250g Chang's Thai-style rice noodles (Pad Thai)
2 tablespoons peanut oil
2 eggs, lightly beaten
3 garlic cloves, crushed
2 teaspoons chilli garlic sauce
1 onion, halved, thinly sliced
1 chicken breast fillet, sliced
¼ cup (60ml) lime juice, plus wedges to serve
2 tablespoons fish sauce
1 tablespoon grated palm sugar or brown sugar
3 green onions (shallots), sliced on the diagonal
1/3 cup chopped coriander
1/3 cup (45g) unsalted peanuts, roasted, chopped

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Preparation

1. Prepare noodles according to packet directions. Drain and rinse under cold water. Drain again and set aside.

2. Meanwhile, heat 2 teaspoons of oil in a wok on high. Add egg and swirl to coat sides. Cook for 30 seconds, until set. Slice.

3. Heat remaining oil and stir-fry garlic, chilli sauce and onion for 1 minute. Add chicken and cook for 4 minutes, until cooked through. Add noodles and combined lime juice, fish sauce and palm sugar to heat through. Toss through egg, green onion and coriander. Scatter over peanuts and serve with lime.

If you enjoyed this Pad Thai recipe then browse more Thai recipes, Modern Australian recipes, Modern Asian recipes, child-friendly recipes, low-fat recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

	Restaurant	Book Online	Suburb
1.	Harry's Singapore Chilli Crab		Sydney
2.	The Chairman and Yip		City
3.	Timmy's Kitchen		Manuka
4.	Taste of Asia		North Hobart
5.	Viet Hoa		Perth
6.	Petaluma's Bridgewater Mill		Bridgewater
7.	House of Chow		Adelaide
8.	Imperial Peking		St Peters
9.	Indochina Thai Restaurant		Unley
10.	Phuket		Glenelg

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