Pad Thai


150 g medium flat rice noodle
100 g chicken or pork
2 eggs
2 tablespoons oil
2 cloves garlic, chopped
2 tablespoons fish sauce
2 tablespoons soy sauce
3 teaspoons sugar
1/4 cup crushed roasted peanuts
3 stalks spring onion, sliced
100 g bean sprouts
fresh chilli


In a wok, heat oil on medium, add garlic and fry until golden brown.

Add chicken and cook for 5 minutes or until chicken is cooked.

Break the eggs in to the wok and stir quickly until solid.

Add fish sauce, soy sauce, sugar and noodles. Stir well until mixed.

Add bean sprouts and spring onion, turn over a few times then sprinkle the peanuts on top.

Place on a serving dish and garnish with coriander and a piece of lemon.

Contributor: Lara Kayess