You may or may not have read my previous travel posts about our trip to Thailand, but it will remain one of my favourite trips to date! The food being a major highlight and Pad Thai being a staple part of our holiday diet. Well, if it ain’t broke?
Traditionally also cooked with Tofu, I chose not to include it in this recipe, but if you’re feeling it – add it! I have used a few more common store cupboard swaps to make the sauce, as some Asian ingredients can be difficult to track down! Give it a go!
Ingredients (Serves 2)
- Sesame Oil/ Frylight
- 1 Chicken Breast, thinly sliced
- 125g Frozen Cooked King Prawns (defrost thoroughly!)
- 2 Eggs
- 2 Flat Rice Noodle Nests
- 1 Carrot, julienne
- 1 White Onion, thinly sliced
- 2 Handfuls of Bean Sprouts
- 2 Garlic Cloves, peeled and minced
- 2 tbsp Fish sauce
- 1 tsp Dark Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Ketchup
- 2 tbsp Brown Sugar
- 2 tsp Oyster Sauce
- 1 Spring Onion, finely sliced lengthways
- 15g Peanuts, finely chopped
- 0.5 Fresh Red Chilli, deseeded and finely chopped
- 1 Lime, wedges
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 mins, then drain quickly rinse under cold water. Don’t leave them sitting for more than 10 mins.
- Mix sauce ingredients in small bowl.
- Heat oil/ Frylight in a large pan over high heat. Add garlic and onion, cook for 30 secs.
- Add chicken and cook for 1.5 mins until mostly cooked.
- Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon then mix into ingredients.
- Add bean sprouts, prawns, noodles then Sauce.
- Toss gently for about 1.5 mins until sauce is absorbed by the noodles.
- Serve sprinkled with spring onions, peanuts and lime wedges on the side, with a sprinkle of chilli!
I would love to hear what you think of the recipe or if you give the recipe a go!
“Eating good food is, to me, one of life’s greatest joys, and I will never punish myself for it.” – Miriam Shor