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

Sauce

• 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 

Garnish

• 1 Spring Onion, finely sliced lengthways
• 15g Peanuts, finely chopped
• 0.5 Fresh Red Chilli, deseeded and finely chopped
• 1 Lime, wedges 

 

Method

• 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

 

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