John Dunne's Chicken Pad Thai with Rice Noodles

As seen at Taste of Dublin and created by Donnybrook Fair’s Executive Head Chef, John Dunne, this vibrant Chicken Pad Thai brings together tender chicken, crisp vegetables and soft rice noodles in a bold, tamarind-rich sauce. Balanced, aromatic and full of texture, it’s a dish that captures the essence of Thai cooking in a way that’s both approachable and deeply satisfying.

For the Sauce
10g sesame oil
1 onion, finely diced
2 garlic cloves, finely chopped
Pinch red chilli flakes
40g rice vinegar
40g light soy sauce
16g tamarind paste
40g fish sauce
30g light brown sugar
12g cornflour
200g water

For the Stir-Fry
2 skinless chicken breast fillets, thinly sliced
50g sesame oil
6 spring onions, sliced
120g mange tout, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 large carrot, peeled and thinly sliced
100g bamboo shoots
100g toasted cashew nuts
160g rice noodles, soaked in boiled water for 10–15 mins and drained well
1 lime, zested and juiced

Method:
Start by making the sauce. Mix 40g of the water with the cornflour and set aside. In a saucepan, heat the sesame oil and gently fry the onion, garlic and chilli flakes over a medium heat until soft and lightly golden. Stir in the brown sugar, then add the rice vinegar, soy sauce, tamarind paste and fish sauce. Cook for 1 minute, then pour in the remaining water along with the cornflour mixture. Bring to a gentle boil, whisking occasionally until the sauce thickens, then take off the heat and set aside.

To prepare the stir-fry, heat sesame oil in a wok or large pan and stir-fry the sliced chicken until just sealed and starting to colour. Add the peppers and carrot and cook for 2–3 minutes over a high heat, stirring constantly. Stir in the spring onions and mange tout, then add the soaked rice noodles and bamboo shoots. Pour in enough sauce to coat everything well and toss to combine. Stir through most of the toasted cashew nuts.

To serve, divide the stir-fry between warm bowls, scatter over the remaining cashew nuts and finish with lime zest and a generous squeeze of lime juice.