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

Steps

20mins
  1. Cook the noodles as per instructions. Rinse under cold water to refresh the noodles once cooked.

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

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

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

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  5. 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.

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

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  7. Meanwhile crush the peanuts in a pestle and mortar.

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

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