Try this speedy version of this popular Pad Thai noodle dish; not exactly authentic, but healthy and adored by any noodle-lover! Substitute the chicken with prawns, bean curd, tofu or stir fry veggies, if you like. And add more chilli too if you prefer a bit of a kick to your food!
Click on the 1 minute video for the recipe. This Pad Thai is one of the #Cook5withKatePercy recipes we make in schools and you'll see that it's super quick and easy :)
- 200g linguini-shaped rice noodles
- 1 tbsp coconut oil
- 2 large, free-range eggs, lightly beaten
- 1 garlic clove, crushed
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp chilli sauce
- 1 tbsp brown sugar
- 2 boneless, skinless chicken breasts or thighs, sliced thinly
- or 300g pack of raw, peeled frozen king prawns, defrosted
- 200g pack beansprouts
- 3 spring onions, finely sliced
- 3 tbsp unsalted peanuts, roughly chopped
- 50g dried coconut flakes or desiccated coconut
- 25g bunch fresh coriander, roughly chopped
- 1 lime, cut into wedges
Heat a drop of the coconut oil in a large wok or deep frying pan and add the eggs. As soon as they begin to set, gently stir them until they form a flattish omelette. Transfer to a plate, leave to set and cut into strips.
Prepare the rice noodles according to the pack instructions. When they are ready, drain them and rinse them in cold water. Set aside. In a small bowl, combine the garlic, chilli, lime juice, fish sauce, chilli sauce and sugar. Set aside.
Pour the rest of the coconut oil into the wok and, over a medium heat, fry the chicken or prawns for a few minutes, until just cooked. Add the beansprouts and the spring onions, and stir-fry for another minute. Add the noodles and stir-fry for 2 minutes.
Add the peanuts, the dried coconut flakes, the coriander and the egg strips and then stir in the sauce.