Our Best Pad Thai Recipe


1. 250g packet rice stick noodle 2. 2 tbsp lime juice 3. 2 tbsp fish sauce 4. 2 tbsp brown sugar 5. 2 tbsp peanut oil 6. 2 chicken breast fillets, thinly sliced 7. 500g green prawns, peeled and deveined 8. 3 green onions, thinly sliced diagonally 9. 2 small red chillies, deseeded and finely chopped 10. 2 Coles Australian Free Range Eggs, lightly beaten

Place the rice stick noodles into a heat-proof bowl. Cover with hot water and stand until tender. Drain and rinse under cold water.

In a jug, combine lime juice, fish sauce, and brown sugar. Whisk with a fork to combine.

Heat a wok over high heat and add peanut oil. Swirl to coat. Stir-fry the chicken for 2 minutes until golden.

Add prawns, green onions, and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add the drained noodles and stir-fry for 2 minutes.

Add the lime juice mixture to the wok. Toss to combine. Slowly pour beaten eggs over noodles and stir-fry for 1 minute. Add bean sprouts and toss well.

Spoon the pad Thai onto plates. Sprinkle with roasted peanuts (if using) and coriander leaves. Serve with lime wedges.