Pad Thai with Rice Noodles & Peanuts

Prep time plus cooking time: 30 min.    |    Serves 2


  • Thai rice noodles for two
  • 1 jar of Pad Thai paste 
  • 1 organic lemon or lime
  • Fish sauce
  • 2 eggs
  • 2 carrots
  • 1 clove of garlic
  • 150 g beansprouts
  • 2 small chillies (red and/or green)
  • 1 handful of unsalted peanuts
  • 9 large prawns
  • Fresh coriander


  • Chop the garlic and fry in a wok over a medium-high heat. Add the thinly sliced carrots. Add the beansprouts, along with the eggs. Keep stirring so as to scramble the egg.
  • Cook the noodles for 4 minutes, drain and set aside.
  • Add 1 tbsp fish sauce, the noodles and Pad Thai paste to the wok and stir.
  • Fry the prawns in the pan until nice and orange.
  • Meanwhile, crush the peanuts using a pestle and mortar.
  • In a bowl, mix 3 tbsp fish sauce with the chillies (deseeded) and 1 tbsp sugar.
  • Serve the Pad Thai on a large plate and squeeze over the juice of half a lemon or lime. Top with the peanuts and fresh coriander and serve with the pepper sauce.


Source: The Lemon Kitchen