Trish's Pad thai

Trish's Pad thai

Trish's Pad thai
Serves 4
Wine Pairing


  • 225g flat rice noodles
  • 3 tbsp oil
  • 4 cloves garlic, finely chopped
  • 4 chicken breasts thinly sliced
  • 2 eggs, lightly whisked
  • 150g  bean sprouts
  • 4 spring onions, chopped
  • 1 red pepper thinly sliced
  • 2 limes
  • 75g chopped peanuts
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 4 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp tamarind paste
  • 1 tbsp sriracha
  • Chilli flakes to garnish


  1. Place noodles in a large bowl and pour over room temperature water.
  2. Leave soak for 40 minutes.
  3. In a bowl, mix your tamarind puree, brown sugar, fish sauce, soy sauce, rice vinegar and sriracha.
  4. In a large non stick pan, heat 2 tbsp oil over medium high heat.
  5. Add your garlic and cook for 1 minute.
  6. Add your chicken and red pepper.
  7. Cook for about 4 minutes, until cooked through, flipping as needed.
  8. Push it all to one side of the pan.
  9. Add a drop more oil and add your egg.
  10. Scramble using a wooden spoon.
  11. Mix into the chicken.
  12. Add your bean sprouts and your noodles.
  13. Toss well.
  14. Add your premixed sauce.
  15. Toss gently while cooking for about 4 minutes, until noodles have absorbed the sauce.
  16. Add your spring onion and chopped nuts (reserving a small bit of both) and toss vigorously.
  17. Remove from heat.
  18. Serve immediately in bowls, top each portion with some of the reserved spring onions and peanuts and some chilli flakes.
  19. Serve each with a wedge of lime.