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Essential Cuisine Pad Thai


  1. Cook the noodles according to the manufacturer’s instructions then drain them and set aside
  2. Heat the oil in a wok or a large non-stick frying pan over a high heat, add the garlic, red chilli and lime zest, fry for about 30 seconds, or until it becomes aromatic
  3. Add the chicken and stir-fry for 2 minutes. Add a drop of water to stop the spices burning. Cook for a further 2 minutes, until the liquid has disappeared and the chicken completely cooked
  4. Add the prawns, half of the spring onions and half of the beansprouts followed by the drained noodles and mix through. Stir in the lime juice, fish sauce, Essential Cuisine Aromatic Stock Base and brown sugar and cook for two minutes
  5. Pour in the beaten eggs and mix through the noodles until just cooked. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, and the remaining spring onions and bean sprouts