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Pad Thai

  • Author: Pip Payne
  • Total Time: 30 minutes
  • Yield: 4 1x


A super satisfying and incredibly tasty noodle dish.

Syns: 6.5 per portion


  • 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)


  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


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