Fridge Raid Pad Thai Recipe by MasterChef UK Winner Chariya Khattiyot

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Cook the instant noodles according to the package instructions, but omit using the flavor packets. Drain well and set aside.

Heat 1 tbsp of vegetable oil in a large wok over medium-high heat. Add the king prawns and sauté until they turn pink and are fully cooked, about 2-3 minutes. Remove prawns from the skillet and set aside.

In the same pan, add the remaining tablespoon of oil. Sauté the garlic and shallot until fragrant and slightly golden, about 1 minute. Push the garlic and shallot to one side of the skillet. Pour the beaten egg into the other side and scramble until just set. Add the cooked instant noodles to the skillet with the garlic, shallot, and egg. Toss well to combine.

Mix in the tamarind paste, fish sauce, soy sauce, and brown sugar. Stir well until the noodles are evenly coated with the sauce.

Add the cooked king prawns, bean sprouts, and most of the crushed peanuts and spring onions to the wok. Toss everything together until well combined and heated through.

Transfer the Pad Thai to serving plates. Garnish with the remaining bean sprouts, crushed peanuts, green onions, fresh coriander, and lime wedges. Sprinkle with red chili flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens