John Torode served up pad Thai rice noodles with peanuts on Saturday Kitchen.

The ingredients for the Pad Thai: 250g glass noodles, 3 Thai shallots, roughly chopped, 2 garlic cloves, roughly chopped, 2 tbsp fresh coriander root, 1 tsp chilli powder, 50ml sunflower oil, 200g minced chicken, 50g dried shrimps, 4 spring onions, finely chopped, 150g bean sprouts, 200ml soy sauce, 200ml oyster sauce, 2 medium free-range eggs, 3 limes, juice only and 10 leaves Pak chee laos (dill).

To serve: 75g roasted peanuts, roughly chopped, 100g beansprouts, 4 spring onions, green part only, finely chopped, 1 red chilli, julienned, fresh coriander, picked, 1 tbsp pickled turnip, shredded and 50g roast rice.