Ingredients

• 250g/9oz medium rice noodles
• 3 Thai shallots
• roughly chopped
• 2 garlic cloves
• roughly chopped
• 2 tbsp fresh coriander root
• 1 tsp chilli powder
• 50ml/1¾oz sunflower oil
• 200g/7oz minced chicken
• 50g/1¾oz dried shrimps
• 4 spring onions
• finely chopped
• 150g/5½oz beansprouts
• 25ml/2 tbsp soy sauce
• 25ml/2 tbsp oyster sauce
• 2 medium free-range eggs
• 3 limes
• juice only
• 75g/2½oz roasted peanuts
• roughly chopped
• 100g/3½oz beansprouts
• 4 spring onions
• green part only
• finely chopped
• 1 red chilli
• julienned
• fresh coriander
• picked
• 1 tbsp pickled turnip
• shredded

Directions

• Put the noodles in a large
• heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes
• then drain well and place in cold water to cool.
• Grind the shallots
• garlic
• coriander root and chilli powder in a mortar
• adding a touch of water to bring it to a paste.
• Heat the oil in a large frying pan
• add the chicken and cook until brown. Add the shrimps
• spring onions and beansprouts and cook for a further minute.
• Stir in the soy sauce and oyster sauce and cook for another minute.
• Add the drained noodles
• eggs
• lime juice and leaves. Toss gently until the eggs are cooked.
• To serve
• place the pad Thai salad into a large serving bowl and top with all the garnishes.