Pad Thai - Around the World in 30 Dishes – Thailand
Recipe type: Main
Cuisine: Thai
  • a couple handfuls of rice noodles (prepared according to the packing instructions. They should be white and no longer translucent when they are done).
  • 1 Tbsp of oil
  • 2 cloves of garlic, minced
  • 1-2 chicken breasts worth of chicken (This recipe is great for left over chicken. You can also use shrimp)
  • 2 eggs
  • 1 large handful of bean sprouts
  • ½ bag shredded cabbage mix (or you can slice up your own cabbage)
  • 3 or 4 green onions, chopped
  • 2-3 Tbsps of Thai sweet chili sauce (I used Heinz Red Thai)
  • 2 Tbsps of fish sauce
  • 1.5 tsps of sugar (optional)
  • 1 tsp of soy sauce
  • Tofu fried or cubed (optional, I don't add these)
  • peanuts, lime and cucumber for garnish
  1. Heat the oil in your pan or wok on medium low heat.
  2. Add garlic and saute until fragrant.
  3. Add chicken (or prawns) and saute until cooked through. Add the eggs and scramble until dry.
  4. Add the noodles and the rest of the ingredients (reserve some of the green onion) and stir until combined and everything is heated through.
  5. Serve with peanuts, the green onion tops and lime.
Recipe by Talking in ALL CAPS at