One Pan Pad Thai

by Barry Lewis


For the sauce (or buy one ready made)

2tbsp fish sauce

2tbsp rice vinegar

2tbsp low salt soy sauce

2tbsp brown sugar

2tbsp lime juice (approx 1 lime) plus more for garnish

2tbsp sriracha, plus extra to taste

The rest

250g Rice noodles (thick style, not fresh ideally)

250g chicken breast, diced

2 shallots, chopped

2 large eggs, beaten with ½ tsp sesame oil

2tsp sesame oil

100g beansprouts

70g unsalted peanuts, bashed with a rolling pin in a bag, plus more for garnish

5 spring onions, chopped, plus more for garnish

Good handful coriander, chopped, plus more for garnish

Alright so the steps in this recipe were a little odd and the original video recipe that can be found here, made it look so simple (don’t the always?!) but I’m going to write this up how I think you should do it to save you a bit of time and make it more efficient if that’s ok?! Otherwise check out the original recipe in the link above….. I’d also use a wok too, but I wanted to stay loyal to the recipe video and use a saucepan like they did!

First up lets make the noodles, so boil your kettle and add the noodles to mixing bowl, cover with the water and leave for 9minutes (or to package instructions if unsure), drain off quickly and top with cold water to stop them cooking any further. You can wash them a few times in water gently like you would when you cook rice. Leave in the cold water, but drain before starting to cook the rest.

Now make the sauce, add all the ingredients together and add the sriracha last, adding in small batches until you are happy. The ‘kick’ of the sauce will go down slightly during cooking, but not much, so it can pack a punch!

Ok so what you want to do now is get all your other ingredients prepared as per the ingredients – spring onions chopped, shallot (or half an onion) sliced etc to make this super simple as we will go fast.

Warm the wok / pan over a medium low heat, add 2 tsp sesame oil and fry the chicken pieces until cooked through, approx ten minutes, keep stirring often and take a piece out to make sure it is cooked through by slicing through it. Don’t overcook it. Add in the shallots with a tsp sesame oil and cook through again stirring throughout until lightly charred, the chicken should start to also at this point. Just keep it moving all around, using your spatula to break things up too if you like (if your chicken pieces are still too big for example)

Next tip in the egg mixture (beat it with the sesame oil before adding) and cook, with the chicken and shallots, it may take in some of the shallots but as you cook it and it thickens, keep breaking it up into small pieces with the spatula like egg fried rice.

Add in the noodles, and your sauce, stir through to coat for a moment. Then add the spring onions, beansprouts, nuts and coriander, leaving some extra for garnish. Keep turning as you cook for a few minutes to warm through and slightly wilt the beansprouts. Serve on plates once nice and hot, garnish with the extra nuts, coriander and spring onions plus a squeeze of lime juice! Yum!