Pad Thai salad recipe
 John Torode's refreshing pad Thai salad is quick and easy to prepare. Leave out the chicken for a pescaterian's heaven. 250g/9oz medium rice noodles3 Thai shallots, roughly chopped2 garlic cloves, roughly chopped2 tbsp fresh coriander root1 tsp chilli powder50ml/1¾oz sunflower oil200g/7oz minced chicken50g/1¾oz dried shrimps4 spring onions, finely chopped150g/5½oz beansprouts25ml/2 tbsp soy sauce25ml/2 tbsp oyster sauce 2 medium free-range eggs3 limes, juice only 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 chopped100g/3½oz beansprouts4 spring onions, green part only, finely chopped1 red chilli, juliennedfresh coriander, picked1 tbsp pickled turnip, shredded 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 Method 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. 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. 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. 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. 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. 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. 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. To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes.