Pad Thai

Courtesy of Operation Transformation on RTÉ

Serves 2


160g  prawns, uncooked
1 courgette, sliced
4 scallions, chopped
50g bean sprouts
25g cashews nuts (10 nuts)
100g wholewheat noodles
1 handful coriander leaves
1 teaspoon thai fish sauce
Juice of half a lemon
1 tbsp chilli powder
1 tsp honey
1 tbsp rapeseed oil
Pepper to season


      1. Add the wholewheat noodles to a pan of boiling water and simmer for approximately 5 minutes until soft
      2. Make the marinade in large bowl by mixing together the fish sauce, lemon juice, chilli powder and honey, set aside
      3. Heat a large non-stick wok or pan over a high heat. Add the rapeseed oil and the sliced courgette and sauté for 2 minutes
      4. Add the coriander, spring onion and beansprouts and stir
      5. Add the prawns to the wok and sauté for 2 mins on each side or until cooked through
      6. Reduce the heat and add the marinade and cooked noodles to the wok or pan and heat through for several minutes
      7. Put the pad thai on serving plates, garnish with cashew nuts and serve
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