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Recipe Of The Month: Pad Thai!

Updated: Sep 17

A plate of shrimp pad thai with the focus on cooked shrimp, bean sprouts, and crushed peanuts. Warm tones create a delicious, inviting feel.

PAD THAI

Serves 4


  • 250g pack medium rice noodles

  • 2tsp tamarind paste

  • 3tbsp fish sauce

  • 2tsp sugar

  • 2tbsp vegetable oil

  • 1 garlic clove, chopped

  • 3 spring onions, sliced fine

  • 1 egg

  • 200g prawns, cooked

  • 75g beansprouts


Tip the noodles into a large bowl and cover with boiling water. Leave to stand for 5-10 minutes until soft, then drain well. Combine the tamarind paste, fish sauce and sugar in a small bowl. Heat a wok over a high heat: pour in the vegetable oil, add the garlic and spring onions, and stir-fry for 30 seconds. Push the vegetables to the sides of the wok, then crack the egg into the centre. Stir the egg for 30 seconds until it begins to set. Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture.


Toss everything together and heat through. Serve the Pad Thai with chopped peanuts sprinkled over and wedges of lime.


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