Pad Thai salad

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.

By John Torode
From Saturday Kitchen

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
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