Easy Peasy Pad Thai With Ingredients You Probably Already Have


I've been a lover of pad thai ever since a tip to Thailand. Anywhere Thai I dine I don't even bother to look at the menu because pad thai is all that's on the mind. This may be because I never make it at home. Recipes alway require the most elusive ingredients that probably haven't even set foot in my local TESCO. With little funds in my pockets and a strong craving for the said dish it came time to devise a recipe with sauces that were already at hand in the cupboards.

  • 12 prawns 
  • 200g thin rice noodles 
  • 5 red cabbage leaves, cut into thin shreds
  • 2 medium carrots, peeled into ribbon (using a vegetable peeler)
  • handful of fresh coriander, chopped (optional)
  • 1/2 lime (optional) 
For the sauce
  • 2 1/2 tbsp soy sauce 
  • 1 1/2 tbsp sriracha sause 
  • 2 tbsp crunchy peanut butter (smooth is fine also) 
  • 1 1/2 tbsp ketchup 
  • 1 tsp ground ginger

  • In a frying pan cook the shredded cabbage for about 5 minutes. Whilst the cabbage is cooking make the sauce by combining all the ingredients in a bowl and mixing together. Boil water for the noodles
  • Once the cabbage is cooked add in the prawns and pour over the sauce
  • In a pot add the boiling water and noodles following the packet guidelines for times
  • Once the noodles are ready and the prawns are cooked throughout, add the noodles to the frying pan containing the cabbage, sauce and prawns and mix
  • Once mixed, bring off the heat and add the carrot ribbons and the chopped coriander giving a quick stir
  • Plate up, and enjoy with the optional squeeze of lime on the side
If you try out this recipe I hope you enjoy it and I would love to hear how it turned out, either comment below or tag you photos on Instagram @gingerandthekitchen.

Until next time, 


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