Pad Thai salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-free
John Torode's refreshing pad Thai salad is quick and easy to prepare. Leave out the chicken for a pescaterian's heaven.
Ingredients
For the Pad Thai salad
- noodles: 250g/9oz medium rice noodles
- shallots: 3 Thai shallots, roughly chopped
- garlic: 2 garlic cloves, roughly chopped
- coriander: 2 tbsp fresh coriander root
- chilli powder: 1 tsp chilli powder
- sunflower oil: 50³¾±ô/1¾´Ç³ú sunflower oil
- chicken: 200g/7oz minced chicken
- 50g/1¾oz dried shrimps
- spring onions: 4 spring onions, finely chopped
- beansprouts: 150²µ/5½´Ç³ú beansprouts
- soy sauce: 25ml/2 tbsp soy sauce
- oyster sauce: 25ml/2 tbsp oyster sauce
- eggs: 2 medium free-range eggs
- limes: 3 limes, juice only
To serve
- peanuts: 75g/2½oz roasted peanuts, roughly chopped
- beansprouts: 100²µ/3½´Ç³ú beansprouts
- spring onions: 4 spring onions, green part only, finely chopped
- chilli: 1 red chilli, julienned
- fresh coriander: fresh coriander, picked
- pickled: 1 tbsp pickled turnip, shredded
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 place in cold water 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.
