Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
John Torode’s refreshing pad Thai salad is quick and easy to prepare. Swap out the chicken for cooked prawns for a pescaterian’s heaven.
Ingredients
For the Pad Thai salad
- 250g/9oz glass noodles
- 3 Thai shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 tbsp fresh coriander root
- 1 tsp chilli powder
- 50ml/1¾oz sunflower oil
- 200g/7oz minced chicken
- 50g/1¾oz dried shrimps
- 4 spring onions, finely chopped
- 150g/5½oz bean sprouts
- 200ml/7fl oz soy sauce
- 200ml/7fl oz oyster sauce
- 2 medium free-range eggs
- 3 limes, juice only
- 10 leaves Pak chee laos (dill)
To serve
- 75g/2½oz roasted peanuts, roughly chopped
- 100g/3½oz beansprouts
- 4 spring onions, green part only, finely chopped
- 1 red chilli, julienned
- fresh coriander, picked
- 1 tbsp pickled turnip, shredded
- 50g/1¾oz roast rice
Method
Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and set aside to cool.
Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste.
Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute.
Stir in the soy sauce and oyster sauce and cook for another minute.
Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked.
To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes.