Pad Thai

Serves 2


  • 100g rice noodles, cooked or wok ready
  • 3 tbsp chilli rapeseed oil
  • 2 eggs, lightly beaten
  • 150g prawns, raw
  • 2 chicken breasts, sliced
  • 2 spring onions
  • 3 tbsp fish sauce
  • 1 tablespoon of soy sauce
  • 2 tbsp lime juice
  • 1 tbsp muscavado sugar
  • 2 tbsp roasted peanuts, lightly crushed
  • 1 small bunch of coriander, finely chopped


Pop the sugar, soy, coriander sprigs, lime juice and fish sauce into a bowl, stir until the sugar dissolves
Crack the eggs into another bowl and mix them with the sliced spring onions
Heat the oil in a pan and add the chicken and brown
Once the chicken is staring to colour, add the prawns and cook for another 3-4 minutes
Add the fish sauce mix and simmer for a couple of minutes
Once the meats are cooked, add the noodles for 1 minute followed by the egg mix, cook for further 2-3 minutes
Stir the nuts and coriander leaves through and serve with a lime wedge