TASTE

Chilli recipes

Lemony salsa and steamed artichokes

Sugar and salt-cured Norwegian salmon

Pad thai

15 minutes

Pad thai

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

8 free-range eggs
3 T oil
½ t shrimp paste
2 red chillies, chopped
3 chicken breasts, thinly sliced
300 g rice noodles, soaked
4 spring onions, thinly sliced
200 g straw mushrooms or brown mushrooms, sliced
4 T fish sauce
4 T lime juice
1 T brown sugar
10 g coriander
100 g roasted cashew nuts

Method

Beat the eggs. Heat a little of the oil in a wok or frying pan over a medium heat. Pour in a little of the egg mixture (remember you need to make 6 omelettes). Swirl the egg around the pan. Cook then flip to cook the other side. Remove and keep warm.

Cook the paste in the remaining oil for 1 minute. Add the chillies and chicken, and cook for 3 minutes.

Add the noodles, spring onions, mushrooms, fish sauce, lime juice and brown sugar, and cook for 1 minute. Toss in the coriander and nuts.

To serve, place an omelette in a small steamer, Chinese box or bowl. Fill with the noodles and eat straight away.

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Pad thai

Pad thai

Ingredients

Method