Pad Thai

better than takeaways

Pad Thai


  • 100g Pad Thai rice noodles
  • Fresh fish or prawns
  • 1 Tbsp of cooking oil
  • 2 eggs
  • 2 tbsp tamarind juice
  • 3 cups mung beans
  • 4 Tbsp of crunchy peanut butter
  • 2 tbsp oyster sauce
  • 1-2 tsp crushed chilli or finely chopped green chilli
  • Lime or lemon wedge and spring onion to garnish
Optional extra Foodbox vegetables you could add:
Green beans
Peas in a pod


  1. Cook rice noodles, (sit in boiling water for 20 minutes)
  2. Meanwhile prepare vegetables
  3. In a wok or fry pan fry prawns or fish in oil and set aside
  4. Add eggs and start frying, don't let them fry completely. Start tossing the eggs as the yolks just start cooking, then toss through drained rice noodles
  5. Fry for 2 minutes, add tamarind juice and chilli 
  6. Fry for 2 minutes, add mung beans and any other favourite vegetables
  7. Fry for 2 minutes, add cooked fish or prawns
  8. Fry for 2-5 minutes until everything is cooked through and hot
  9. Serve with: cashews sprinkled on top, spring onion and a lemon wedge

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