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Pad thai noodles

Serves   4
Prep time: 15 mins
Cooking time: 10 mins

Pad Thai is a snap to make – throw together noodles, eggs, chicken or prawns and a few veges and you’ve got a family favourite fast food in less time that it takes to order takeout.





  • 400g dried rice stick noodles
  • ½ cup sweet chilli sauce, plus extra to serve
  • ¼ cup fish sauce
  • 2 tbsp peanut butter
  • 2 tbsp tamarind sauce (optional)
  • ¼ cup neutral oil
  • 6 cloves garlic, crushed
  • 3-4 long red chillies, finely chopped,
  • or 1-2 tsp chilli paste
  • 18 large raw prawn tails or 2 boneless, skinless chicken breasts, finely sliced
  • 4 eggs, lightly beaten
  • 4 spring onions, finely angle sliced or shredded
  • 2 handfuls (250g) bean sprouts
  • 1 cup coriander leaves
  • 1 cup roasted peanuts, coarsely chopped juice of
  • 2 limes, to serve


  1. Place noodles in a heatproof bowl and cover with boiling water, stirring to fully submerge. Allow to soak for 10 minutes, then drain and set aside.
  2. While noodles are soaking, mix chilli sauce, fish sauce, peanut butter and tamarind, if using, and set aside.
  3. Heat oil in a wok or large frypan and stir-fry garlic, chillies and prawns or chicken over a high heat for 2-4 minutes. Add beaten eggs and stir-fry until scrambled and just set.
  4. Lower the heat then add the drained noodles and the chilli sauce mixture. Toss for a minute or two over a medium heat to coat. Add most of the spring onions, bean sprouts, coriander and peanuts, reserving a little to garnish, and toss over heat for 1 minute.
  5. Divide between 4 bowls and top with remaining spring onions, bean sprouts, coriander and peanuts.

Drizzle with lime juice and serve accompanied by extra sweet chilli sauce.