Make Your Own Pad Thai Fakeaway


This classic Pad Thai recipe makes for a delicious dish that's guaranteed to satisfy any takeaway cravings. Use any vegetables you like - spiralised carrot, courgette and even spinach work perfectly in this recipe. We like to use prawns (fresh or frozen) or chicken - in this recipe we're using leftover cooked chicken from a Sunday roast.

Make sure to use the whole coriander (including the stalks) in this recipe to really make the most of the flavour.

  1. Cook the noodles according to the packet instructions, then drain and set aside.
  2. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste.
  3. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic.
  4. Add the chicken, half the spring onions, half the bean sprouts and the pepper. Cook for 2 minutes, stirring well to coat everything in the paste.
  5. Add the drained noodles into the wok and mix well. Stir in the lime juice, fish sauce and sugar and cook for a further 2 minutes. Pour in the beaten egg and mix until cooked.
  6. Serve straight away with the coriander leaves, lime wedges, peanuts and sprinkle with the remaining spring onions and bean sprouts.





Prep time: 20 Minutes

Cook time: 25 Minutes

Serves: 4

  • 250g noodles

  • 3 garlic cloves, finely chopped

  • Handful of fresh coriander

  • 1 red chilli, finely chopped

  • 2 limes

  • 2 tbsp rapeseed oil

  • 350g cooked chicken, shredded

  • 4 spring onions, sliced

  • 100g bean sprouts

  • 1 pepper (any colour), sliced

  • 4 tbsp fish sauce

  • 1 tbsp brown sugar

  • 2 eggs, beaten

  • 150g salted peanuts