Homemade pad Thai

Pad Thai

Pad Thai

A super satisfying and incredibly tasty noodle dish.

time

15 mins

pan

15 mins

fire

540 kcal

time

15 mins

pan

15 mins

fire

540 kcal

Homemade pad Thai

SERVES

4

DIFFICULTY

more effort

SERVES

8

Difficulty

more effort

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!

SHARE THIS RECIPE

Facebook
Twitter
Pinterest
Email

Pad Thai

Servings: 4
A super satisfying and incredibly tasty noodle dish.
Syns: 6.5 per portion
Print Recipe
15 mins
15 mins

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.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
0 Comments
Inline Feedbacks
View all comments