• Serves: 2 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • Thai

    Pad Thai

    Recipe Information

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    160g prawns, uncooked

    1 courgette, sliced

    4 scallions, chopped

    50g bean sprouts

    25g cashews

    100g wholewheat noodles

    1 handful coriander leaves

    Food Staples:

    1 teaspoon thai fish sauce

    ½ lemon, juiced

    1 tablespoon chilli powder

    1 teaspoon honey

    1 tablespoon rapeseed oil


    Add the wholewheat noodles to a pan of boiling water and simmer for approximately 5 minutes until soft

    Make the marinade in large bowl by mixing together the fish sauce, lemon juice, chilli powder and honey.

    Set aside

    Heat a large non-stick wok or pan over a high heat.

    Add the rapeseed oil and the sliced courgette and sauté for 2 minutes

    Add the coriander, spring onion and beansprouts and stir

    Add the prawns to the wok and sauté for 2 mins on each side or until cooked through

    Reduce the heat and add the marinade and cooked noodles to the wok or pan and heat through for several minutes

    Put the pad thai on serving plates Garnish with cashew nuts and serve

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