Pad Thai

Updated: Apr 17, 2020

Serves 2

(Leftovers won't freeze well)




If you're after a meal that needs very little defrosting, and is super quick, this one is a winner.


I'll be honest, when I first made this I had serious doubts whilst it was cooking - the smell was so strong, and really quite unpleasantly fishy. But trust me, it mellows and tastes amazing!


INGREDIENTS:


Freezer (you can use fresh if you have them!)

2 Handfuls frozen chopped shallots (I supplemented with red onion)

4 frozen garlic cloves (sliced - you can do this when they are still frozen)

1 tsp frozen grated ginger

2-3 Handfuls frozen cooked prawns (depending on how hungry you are)

1 Handful frozen cooked roast chicken (optional - I was just using this up!)

2 Handfuls frozen beansprouts (I used frozen cauliflower rice)

1 Handful frozen chopped spring onions

1/4 frozen lime (defrost in microwave and juice)

1 frozen egg (defrosted in cold water)

1 Handful frozen peanuts (I used cashew nuts) (crushed)


Fridge/Cupboard

1 tbsp coconut oil

1 & 1/2 tbsp rice wine vinegar

1 & 1/2 tbsp fish sauce (add more to taste)

1/2 tsp soy sauce

1/2 chilli flakes

1 & 1/2 tbsp brown sugar

Straight to wok rice noodles for 2 (any will do though)


METHOD:


First get everything ready - once you start cooking, this will move quickly...


1. Make the sauce by putting the rice vinegar, fish sauce, soy sauce, lime juice, sugar and chilli flakes into a lidded jar and shaking it (if you don't have a jar you can just put in a glass and stir well).


2. Check the cooking instructions for the noodles. I used straight to wok noodles which just needed a minute in the microwave with a bit of water, but some may need soaking for 10 minutes (if they do, then do this now).