Dinner,  Foods For Health,  Lunch

Super Easy Seaside Pad Thai….soooo tasty!

This time last year I was getting ready for a ‘girls trip’ to Thailand for my friends 40th…& one of our goals was to do a cooking class. This was one of the dishes, but with a just a few more veggies thrown in. You can switch in a different protein if you wish….ssshhh – don’t even tell them there’s tofu in it.  😉


  • 8-10 king prawns
  • 100g flat rice noodles
  • handful of bean sprouts
  • 2 sticks celery, 10cm julienne strips
  • 3-4 snake beans, 10cm julienne strips
  • 2-3 spring onions, finely chopped
  • 1 1/2 C veggie stock
  • 1/2 lime juice
  • 2 eggs
  • 30-50g firm tofu
  • 2Tbsp roasted chopped nuts (cashews,pistachios etc)
  • handful Thai basil
  • 2cm fresh ginger & turmeric, grated
  • 100g Pad Thai sauce


  1. Heat the wok to medium-high heat, add sesame oil & cook spring onions, tofu, veggies for 30secs.
  2. Add prawns, continuing stirring for another 30secs.
  3. Add the eggs, scrambling all the ingredients together in the wok – stirring continuously to avoid sticking.
  4. Add the noodles, followed by stock & allow noodles to soften.
  5. Add Pad Thai sauce, ginger, turmeric & lime juice to the noodles, continuously stirring & mixing well.
  6. Add bean sprouts, basil & roasted nuts, stir for another 30sec.

You can enjoy this on it’s own or team up with Panaeng Beef.

Where are you dreaming of travelling to next……

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