Pad Thai
A super satisfying and incredibly tasty noodle dish.
15 mins
15 mins
540 kcals
serves 4
PAD THAI
I have a very soft spot for Pad Thai, not from when I actually travelled in Thailand sadly (I was only 18 and had never heard of it then!), but from when I first moved to London with 2 of my best friends in 2003. We moved into a flat in Streatham and my brother introduced us to Pansa Thai (I don’t know if its still there- I hope it is!)- after the first time we ordered Pad Thai, it was the only takeaway that we ever had in the 5 years that we lived there, it was just SO GOOD!
Anyway, last night I had 3 lovely friends over for dinner, and wanted to cook something special, but not too time consuming as I didn’t want to lose too much chatting time, so I thought I’d see if I could re-create the Pansa experience!
Pad Thai
- Total Time: 30 minutes
- Yield: 4 1x
Description
A super satisfying and incredibly tasty noodle dish.
Syns: 6.5 per portion
Ingredients
- 2 spring onions (trimmed and sliced)
- 2 skin off chicken thighs, chopped small
- 20 g fresh coriander (stalks and leaves chopped separately)
- 200 g prawns (little ones, defrosted if frozen)
- 1 tbsp sesame oil
- 1 red chilli (finely chopped)
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 2 eggs (beaten)
- 2 limes (1 juiced and one cut into quarters)
- 1 carrot (peeled and then sliced into ribbons (use the potato peeler for this))
- 2 large handfuls beansprouts
- 40 g salted peanuts (crushed)
- 250 g rice noodles (the flat ones, not the very fine ones)
Instructions
- Pre-cook the rice noodles according to packet instructions, rinse through with cold water, and set aside
- Heat the sesame oil in a wok, throw in the chicken and stir fry for 5 minutes, until no pink is showing
- Add in the prawns, spring onions, chilli and coriander stalks and stir fry for a further 2 minutes
- Add in the fish sauce and sugar, and stir through.
- Pop the noodles into the wok and pour the beaten egg over- leave for a couple of minutes until the egg has solidified and then stir everything together
- Throw in the beansprouts, carrot and the lime juice and toss it all together
- Serve sprinkled with the coriander leaves, the crushed peanuts and a wedge of lime
Notes
If you want to cut down the syns, you can cut down on the peanuts (they are 4 syns per 10 nuts), and you could use a spray oil to stir fry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
