I didn’t have pad thai noodles so I improvised with buckwheat soba. You can sub the chicken for tofu for a pescatarian version.
Cook the noodles as per instructions. Rinse under cold water to refresh the noodles once cooked.
Chop the onions, garlic and chilli. Dice the chicken breast.
In a very hot pan / wok stir fry the chicken, chillis, garlic and preserved cabbage in sesame oil
Once the chicken is cooked add the spring onions and beansprouts. Stir fry with soy sauce and fish sauce
In another pan or pushing the stir fry to the side, scramble the eggs. Important: don’t just put the egg between the vegetables, scramble separately.
Stir in the egg, prawns, noodles and some chopped coriander. Cook until prawns are ready. Season with half a lime juice.
Meanwhile crush the peanuts in a pestle and mortar.
Serve the pad Thai topped with crushed peanuts and coriander. Lime wedge on the side 😎
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