There is one thing I would like to mention, and is that this is not quite a true version of Pad Thai. Then, when the urge for Pad Thai noodles comes on I just pop the container of noodles into the microwave for a couple of minutes to defrost. Believe it or not, I always cook more pasta than I need and freeze it in a plastic container. You can even cook the pasta in advance.Chop the garlic and chili when you buy it and store it in the fridge, covered in sunflower oil ,in screw top jars until you need it.Prepare the vegetables the day before and store in the fridge in plastic bags.Chop up the chicken and mix it in the marinade – do it the day before and leave in the fridge.Mix up the sauce ingredients – they will keep in a screwcap jar in the fridge indefinitely.The secret to cooking it so quickly is to get all the prep done in advance. And believe me, this tastes far better anyway. This is one of those meals you make when you are craving a takeout meal, but don’t have the energy/inclination to drive to the nearest takeout to fetch it. Apart from the noodles which are cooked separately and then added at the last minute, this is a one pan meal that you can have on the table in less than half an hour. I’ve added broccoli and pak choi for colour, and beansprouts to give extra crunch. It’s packed with the taste of garlic, lemongrass, soy and oyster sauce, and spiced up with chili for an extra punch of heat.

If you like Thai flavours then you will love this dish of Pad Thai Noodles with chicken and shrimp.

Cooking pad thai