On the fly soba pad thai 🇹🇭
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On the fly soba pad thai 🇹🇭

I didn’t have pad thai noodles so I improvised with buckwheat soba. You can sub the chicken for tofu for a pescatarian version.

Philip Pantelides

Ingredients

2 people
  1. 2 chicken breasts
  2. 200 g king prawns
  3. 4 bunches soba noodles
  4. 1 bunch spring onions
  5. 300 g beansprouts
  6. 1 tsp preserved Thai cabbage
  7. 3 eggs
  8. 2 red chillis
  9. 1 clove garlic
  10. 3 tsp fish sauce
  11. 2 tsp soy sauce
  12. 1 handful peanuts
  13. 1 bunch fresh coriander

Method

20mins
  1. Change

    Cook the noodles as per instructions. Rinse under cold water to refresh the noodles once cooked.

  2. Change

    Chop the onions, garlic and chilli. Dice the chicken breast.

  3. Change

    In a very hot pan / wok stir fry the chicken, chillis, garlic and preserved cabbage in sesame oil

  4. Change

    Once the chicken is cooked add the spring onions and beansprouts. Stir fry with soy sauce and fish sauce

  5. Change

    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.

  6. Change

    Stir in the egg, prawns, noodles and some chopped coriander. Cook until prawns are ready. Season with half a lime juice.

  7. Change

    Meanwhile crush the peanuts in a pestle and mortar.

  8. Change

    Serve the pad Thai topped with crushed peanuts and coriander. Lime wedge on the side 😎

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