A speedy recipe for a Pad Thai that is faster to prepare and make than ordering a takeaway + has the bonus of lots of plant points. Feel free to adapt this recipe by swapping out the prawns for chicken, beef, tofu or tempeh to suit your tastes!
Pad Thai fakeaway
For the noodles:
- 120g buckwheat noodles
- 1 tbsp extra virgin olive oil
- 200g raw, peeled prawns
- 2 eggs
- 1/2 red pepper, thinly sliced
- 2 small carrot, thinly sliced
- 2 spring onions, green part only, shredded
- 80g fresh beansprouts
For the sauce:
- 4 tsp tamarind (or equal parts lime juice and brown sugar)
- 2 tsp fish sauce
- 4 tsp smooth peanut butter
- 4 tsp soy sauce or tamari
- 1 lime, juiced
- coriander leaves
- 1 tbsp peanuts, chopped
- 1 lime, cut into wedges
- Cook the noodles as per the pack instructions then rinse in cold water and set aside.
- Whisk all the sauce ingredients together with 50ml of water and set aside.
- Heat the olive oil in a wok over a medium-high heat, then fry the prawns for 2-3 mins until cooked and transfer to bowl.
- Still over a high heat, break the eggs into the wok and move them around with chopsticks for 1-2 mins, cutting the egg as it scrambles to create a tangle that resembles a broken up omelette and transfer to the prawn bowl.
- Add the peppers and carrots to the wok with a splash of water and fry for 2 mins, then add the spring onions and beansprouts and cook for 1 min more.
- Pour the sauce over the vegetables, return the prawns and egg to the wok, add the noodles and toss everything together for another min.
- Finish with a few coriander leaves, chopped peanuts, lime wedges and serve immediately.
Plant-point tip: Toast some mixed seeds, such as sunflower seeds, pumpkin seeds or sesame seeds, to top your Pad Thai for an extra plant point boost!