Pad thai

Pad thai

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  • 6
  • Easy
  • 15 minutes
  • 15 minutes


  • 8 free-range eggs
  • 3 T oil
  • ½ t shrimp paste
  • 2 red chillies, chopped
  • 3 chicken breasts, thinly sliced
  • 300 g rice noodles, soaked
  • 4 spring onions, thinly sliced
  • 200 g straw mushrooms or brown mushrooms, sliced
  • 4 T fish sauce
  • 4 T lime juice
  • 1 T brown sugar
  • 10 g coriander
  • 100 g roasted cashew nuts

Cooking Instructions

Beat the eggs. Heat a little of the oil in a wok or frying pan over a medium heat. Pour in a little of the egg mixture (remember you need to make 6 omelettes). Swirl the egg around the pan. Cook then flip to cook the other side. Remove and keep warm.

Cook the paste in the remaining oil for 1 minute. Add the chillies and chicken, and cook for 3 minutes.

Add the noodles, spring onions, mushrooms, fish sauce, lime juice and brown sugar, and cook for 1 minute. Toss in the coriander and nuts.

To serve, place an omelette in a small steamer, Chinese box or bowl. Fill with the noodles and eat straight away.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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  • Varsha Naidu
    April 5, 2016

    under vegetarian- but has shrimp paste and fish sauce??