Pad Thai

A super satisfying and incredibly tasty noodle dish.

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!



My Recipe

Serves: 4
Syns: 6.5 per portion (peanuts, sesame oil and sugar)
Healthy Extra:


  • 2 spring onions, trimmed and sliced
  • 2 (skin off) chicken thighs, chopped small
  • 20g fresh coriander, stalks and leaves chopped separately
  • 200g 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
  • 40g salted peanuts, crushed
  • 250g rice noodles (the flat ones, not the very fine ones)


  1. Pre-cook the rice noodles according to packet instructions, rinse through with cold water, and set aside
  2. Heat the sesame oil in a wok, throw in the chicken and stir fry for 5 minutes, until no pink is showing
  3. Add in the prawns, spring onions, chilli and coriander stalks and stir fry for a further 2 minutes
  4. Add in the fish sauce and sugar, and stir through.
  5. 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
  6. Throw in the beansprouts, carrot and the lime juice and toss it all together
  7. Serve sprinkled with the coriander leaves, the crushed peanuts and a wedge of lime

Additional Info

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.

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