Pad Thai

Pad Thai

This popular Thai dish is easy to make at home. For a meat version, replace the Quorn with chicken, or use prawns for a fish version.

By , 21 September 2015
Pad Thai
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.07 per serving
Nutritional Info
Each 291g serving contains
  • Fat med
    18g
    26%
  • Saturates low
    3.57g
    18%
  • Sugars low
    7.4g
    8%
  • Salt high
    2.3g
    38%
  • Energy 1859KJ 444KCAL
    22%
of your reference intake.
Typical energy values per 100g: 639kJ/153kcal.
Ingredients
  • 250g Asda Medium Egg Noodles
  • 1 tbsp groundnut oil, plus 1 tsp for the noodles
  • 300g frozen Quorn Chicken Style Pieces
  • 3 spring onions, trimmed and sliced
  • 125g beansprouts
  • 2 tbsp soy sauce
  • 2 limes, zest and juice of
  • 1/2 level tsp cayenne
  • 1/2 level tsp chilli flakes (optional)
  • 1 level tbsp brown sugar
  • 3 large eggs, lightly beaten
  • 2 tbsp chopped fresh coriander leaves
  • 25g dry roast peanuts, toasted and chopped
Method
  • Add the noodles to a large pan of boiling water. Bring back to the boil and cook for 4 minutes. Drain and toss with 1 tsp oil. Set aside.

  • In a wok, cook the Quorn from frozen in 2 tsp of the oil for 5 minutes until golden and cooked through, stirring often. Remove and set aside.

  • Stir-fry the spring onions in 1 tsp oil for 2-3 minutes, then add the beansprouts and cook for 2 minutes.

  • Add the soy sauce, lime zest and juice, cayenne, chilli (if using) and sugar, along with the Quorn and noodles. Stir to combine, then cook for 2-3 minutes, stirring constantly.

  • Pour in the beaten eggs in a steady stream and mix to scramble.

  • Serve straight away with the coriander and peanuts sprinkled over the top.