Pad Thai Noodles

The Thais used thin, flat rice noodles as the base for this dish. It has a sweet and sour flavour with a crunchy texture from the preserved radish and chopped nuts. Chinese chives add the finishing touch together with a wedge of lemon. You could of course use European chives or as a substitute or omit altogether and garnish with a sprig of fresh coriander leaf.


  • 25 g sen lek noodles, soaked in warm water for 15 minutes until soft, then drain
  • 100g cooked prawns or 2 tbsp dried shrimps, soaked in warm water
  • 2 cloves garlic, finely chopped
  • 1 tbsp chopped preserved radish (Chai po)
  • 2 tbsp chopped roasted peanuts
  • 1 tsp dried chilli flakes, roasted
  • 1 tbsp thick tamarind sauce
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 oz bean sprouts (about 1 cup)
  • 2 spring onions, finely chopped
  • 1 egg, scrambled
  • 2 tbsp cooking oil
  • pinch of salt, to taste
  • 1 tbsp Chinese chives, cut into 1in/2.5 cm lengths
  • lemon wedges, to garnish
  • Coriander leaf, to garnish

Heat cooking oil in a wok and add chopped garlic and radish. Cook for a few seconds and add dried shrimps or cooked prawns. Add spring onions, bean sprouts and noodles and chives in quick succession. Season with tamarind sauce, sugar, fish sauce and a pinch of salt to taste. Add scrambled eggs and mix well. Transfer onto serving dish and sprinkle chopped roasted nuts on the top. Serve immediately, garnished with a sprig of coriander leaf and a wedge of lemon to be squeezed just before eating.

Serves 2-3

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