Recipes>Healthy Recipes
Chris Bavin’s Pad Thai
by Chris Bavin from Fakeaway: Healthy Home-cooked Takeaway Meals
Serves 4
This at-home version of the classic Thai street-food dish is packed with prawns and fresh veggies. It tastes delicious, and cooking it is almost as quick and easy as ordering a takeaway.
Discover more delicious Noodle recipes
From steaming broths to quick stir-fries
From the book
Fakeaway
Chris Bavin
Fakeaway: Healthy Home-cooked Takeaway Meals
Healthier, tastier versions of popular takeaway dishes.
Recreate everything from your favourite curry to a classic diner meal.
With healthy ingredient swaps and budget-friendly shopping tips.
Buy From
Introduction
Pad Thai can be found on nearly every Thai restaurant’s menu, and you can often judge the restaurant by the quality of its pad Thai. It is actually quite simple and quick to make at home, and it tastes amazing. You can use other types of noodles, if you like.
Tags
Ingredients
| 200g (7oz) | dried thick rice noodles |
|---|---|
| 1 tbsp | fish sauce |
| 1 tbsp | tamarind paste |
| 1 tbsp | light brown sugar |
| 3 tbsp | soy sauce |
| grated zest and juice of 1 lime | |
| 1 | red chilli, chopped (optional) |
| 1 tbsp | vegetable oil |
| 200g (7oz) | raw peeled king prawns |
| 5 | spring onions, finely sliced |
| 2 | garlic cloves, crushed |
| 120g (4oz) | mangetout (or use peppers, green beans, broccoli, etc) |
| 200g (7oz) | beansprouts |
| 2 | eggs, beaten |
| 100g (3½oz) | salted peanuts, chopped |
| handful of chopped fresh coriander | |
| lime wedges, to serve |
Method
Prep time: 10 minutes plus soaking. Cook time: 10 minutes.
Soak the noodles in warm water for 15 minutes, or until soft but firm in the middle. Drain and set aside.
Mix together the fish sauce, tamarind paste, sugar, soy sauce and the lime zest and juice. Add the chopped chilli at this point, if you want it spicy.
Heat the oil in a pan andcook the prawns until they are turning pink, then remove from the pan and set aside. Add the spring onions, garlic and mangetout to the same pan and fry for a couple of minutes.
Add the drained noodles and the sauce to the pan, along with about 2 tbsp water.
Cook on a high heat for 3–4 minutes until the noodles are cooked through and everything is mixed together. Stir in the beansprouts and mix well.
Push everything to one side of the pan and add thebeaten eggs into the empty side of the pan.
Cook the eggs for 2 minutesuntil the white starts to set, then mix everything together until the eggs are mixed into the veg and noodles.
Take the pan off the heat and add the chopped peanuts and coriander. Serve with wedges of lime.
502 kcal, 19g fat, 54g carbs, 26g protein
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Chris Bavin recipes
View all
Chris Bavin’s Healthier Falafel Feast
by Chris Bavin from Fakeaway
Chris Bavin’s Fish & New Potato ‘Chips’
by Chris Bavin from Fakeaway
More Noodle Recipes
View all
Miso Ramen with Mushrooms, Pickled Red Cabbage and Soy-Soaked Eggs
by Heather Whinney from The Green Slow Cooker
Thai Salmon Noodle Soup
by Clare Andrews from The Ultimate Air Fryer Cookbook: One Basket Meals
More Quick Recipes
View all
Crispy Garlic Salmon Bites with Bang Bang Sauce
by Niall Kirkland from The Good Bite Easy
Jamie Oliver’s Spring Soup and Ricotta Toasts
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
