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.
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