Recipe: Pad Thai

When I went to South East Asia I think Pad Thai was probably the food I ate most often. It’s so incredibly delicious, and so conceptually simple – just noodles with a few delicious flavours. The Thai people have a way of cooking this noodle dish that is fresh, light and super tasty – something that can be harder to come by in New Zealand. Over time I have managed to pinpoint some of the better places around Wellington that do serve up a tasty Pad Thai. I have also found a recipe that I love, and have made it often enough that in my eyes it is now my ideal Pad Thai – hopefully when I go back to Asia their Pad Thai lives up to mine!


  • Pad Thai noodles
  • 1 large chicken breast, sliced into strips
  • Spring onion, chopped finely
  • 2 eggs, whisked
  • Coriander, fresh
  • 1 chilli
  • 2 t lemon juice
  • 2 T brown sugar
  • 3 garlic, crushed
  • 3 T fish sauce
  • 3 T soy sauce
  • 6 T peanuts
  • mung bean sprouts
  • 1/2 c peanut butter


  1. Cook the noodles.
  2. Cook the beaten eggs 75% of the way through, chop and set aside.
  3. Cook the chicken, garlic, spring onion.
  4. Add the noodles, fish sauce, soy sauce, peanut butter, lemon juice, sugar and chilli.
  5. Lastly add the sprouts, peanuts, omelette and coriander.

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