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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.

By John Torode

From Saturday Kitchen

Shopping list

Ingredients

For the Pad Thai salad

To serve

Method

  1. 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.

  2. Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste.

  3. 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.

  4. Stir in the soy sauce and oyster sauce and cook for another minute.

  5. Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked.

  6. To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes.