Perfect pad Thai recipe

It’s the noodle dish with oodles of flavour – here’s how to master the perfect pad Thai!

Pad Thai was made popular in Thailand during World War II and has since become one of the country’s national dishes. There are some rumours it originated in China, but Pad Chinese just doesn’t have the same ring to it, does it?

Street vendors cook the perfect pad Thai in a flash, with limited cooking space and equipment – so there’s no reason you can’t do the same in your own kitchen. This vegetarian version uses simple, nutritious ingredients and an easy method to make it super quick to knock up.

Serves 1

Ingredients

1 carrot
100g bean sprouts
2 spring onions
10 almonds
1 clove garlic
1 small chunk peeled ginger
Juice half a lime
1 free range egg
1tsp almond butter
1tsp coconut oil
Half tsp Coconom tamarind-infused coconut sugar (or honey)
Shake of tamari (gluten-free soy sauce)
1 portion of dried pad Thai or buckwheat noodles

Grate the carrot and ginger. Finely chop the spring onion and garlic and stir everything together with the bean sprouts and juice of half a lime.

Boil a pan of water. Once the water is bubbling add your noodles and lower the heat. Cook for 5 minutes. Meanwhile heat a teaspoon of coconut oil in a heavy-bottom pan or wok, and throw in the veg mix.

Stir a teaspoon of almond butter, half a teaspoon of coconut sugar and a shake of tamari sauce through the ingredients in the wok.

By now, your noodles should be cooked through. Drain the water and add them to the veg.

Crack an egg into the wok over your veg and noodles, and use a fork to scramble it. You want everything nicely mixed.

Once the egg has cooked through, serve on a plate, adding some coriander and chopped chives to decorate, plus a squeeze of lime. Traditionally, Thai vendors sprinkle peanuts over the meal, but for a healthier, alkaline option, choose chopped almonds – they’re just as delicious.