Pad Thai

Thai street food at its best- noodles! This recipe uses prawns, but you can use chicken, beef, prawns or even tofu- It works with everything! This is a dish for when you’re in a rush for something filling and healthy!

Pad Thai


- 200g raw prawns small pack coriander, finely chop the stalks and roughly cut the leaves
- 2 x 150g packs straight-to-wok pad Thai noodles
- 85g beansprouts
- 1 egg beaten with a fork juice
- 1 lime plus wedges to serve
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp roasted peanuts, roughly chopped, to serve *be aware of allergens


Dry fry the prawns and coriander in a non-stick frying pan for 1-2 mins until the prawns have turned just pink in colour.

Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar.

Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed.

Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls.

Scatter with the remaining coriander and the peanuts and serve with lime wedges for squeezing over.

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