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Pad Thai

Prep Cooking Serves
10 mins 30 mins 2 Adults

A Thai inspired blend of sweet, salty and sour all in one dish.

Recipe by The Devilled Egg | Online Cookery School.


  • 100g rice noodles, cooked or wok ready
  • 3 tbsp of Fussels Chilli Infused Rapeseed Oil
  • 2 eggs, lightly beaten
  • 150g prawns, raw
  • 2 chicken breasts, sliced
  • 2 spring onions
  • 3 tbsp fish sauce
  • 1 tablespoon of soy sauce
  • 2 tbsp lime juice
  • 1 tbsp muscovado sugar
  • 2 tbsp roasted peanuts, lightly crushed
  • 1 small bunch of coriander, finely chopped


Combine the sugar, soy, coriander sprigs, lime juice and fish sauce into a bowl, stir until the sugar dissolves.

Crack the eggs into another bowl and mix them with the sliced spring onions.

Heat the Fussels Chilli Oil in a pan and add the chicken and brown.

Once the chicken is staring to colour, add the prawns and cook for another 3-4 minutes.

Add the fish sauce mix and simmer for a couple of minutes.

Once the meats are cooked, add the noodles for 1 minute followed by the egg mix, cook for further 2-3 minutes.

Stir the nuts and coriander leaves through and serve with a lime wedge.


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