I went to Thailand back in 2012 when Alex was travelling South East Asia, it's such a beautiful country with the most amazing food! I loved Pad Thai so much that as soon as I got back I was looking for the perfect recipe. I have developed the recipe I found back in 2012 to make it a healthy rendition that I can still eat whilst clean eating.
This Pad Thai recipe is amazing, it's quick and easy and packed full of protein, good carbs and good fats. You can use chicken instead of prawns if you wish, I've made both but prawn Pad Thai is by far my favourite!
Recipe serves 2
Rice noodles (one nest per person)
250g cooked king prawns
1 tablespoon of Olive oil
1 clove of garlic
1 or 2 sliced red chilli peppers (depending on size and how spicy you fancy it)
2 medium eggs, beaten
3 tablespoons of fish sauce
1 lime, juiced
1 tablespoon or light brown sugar
Handful of unsalted peanuts, crushed in pestle & mortar
4 spring onions, sliced on the diagonal
Beansprouts (I just use a whole small bag)
Cook the noodles according to the pack instructions. For rice noodles this usually involves soaking them in boiling water for 10-12 minutes.
Heat olive oil in a wok, add the garlic and chili peppers and cook for 30 seconds.
Pour in the beaten eggs and stir fry until they look scrambled.
Lower the heat and then add the noodles, beansprouts, fish sauce, lime juice and sugar. Toss together for 1 minute.
Add 3/4 of the crushed peanuts and spring onions. Toss together for 2 minutes.
Add the cooked prawns, heat through and serve with the rest of the crushed peanuts sprinkled ontop and reduced salt soy sauce if desired.
Let me know how you found this recipe by commenting below.
Pad Thai is probably my favourite meal discovered on holiday, I'd love to hear what yours is...