Pad Thai (serves 6-8)

This quick pad thai is full of healthy vegetables and proteins and is packed with flavour.

I used a bottle of pad thai mix from my local Asian grocery store but you can either make your own or mix it up using other stir fry pastes or sauces.



  • 500g thick rice noodles
  • 1/2 small bag bean sprouts
  • 1 handful of snow peas, ends broken off
  • 2 small bunches pak choy, washed and cut in half vertically
  • 1 red capsicum, thinly sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 carrot, peeled and thinly sliced diagonally
  • 1 bottle pad thai paste
  • 3 Tbsp kecap manis
  • 5 Tablespoons olive or peanut oil
  • 500grams chicken breast, cut into cubes (roughly)
  • 400grams peeled fresh prawns (tails on)
  • Salt and pepper to taste
  • 50grams chopped cashews to sprinkle on top


1.Prepare vegetables by washing, peeling and chopping (as above).


2. In a large wok, heat 2 tablespoons of oil and fry off onions and garlic.

3. Add chicken and cook for about 5-10 minutes.

4. Add prawns and cook further for about 2-3 minutes or until it changes colour and becomes opaque.


5. Push meat to one side of the pan and add another tablespoon of oil to the pan. Pour in half the pad thai sauce mix and fry off for about 1 minute, then stir and mix into the meat.  Put meat into a separate bowl and drizzle lightly with kecap manis (about 1 tablespoon).


6. Heat 2 tablespoons of oil in the empty pan.  Start to add vegetables, tossing as you go. I added the harder vegetables first so they all cook evenly.

7. Again, move vegetables to the side, add the rest of the pad thai mix and fry off for about 20-30 seconds. Then mix into vegetables.


8. Add chopped cashews and mix in.


9. Boil rice noodles until cooked through as per instructions on the packet.


10. Drain water, transfer noodles to a separate bowl and add remaining kecap manis.


11. Place noodles in a dish, top with meat and vegetables.


12. Add beansprouts (you cold also top with sesame seeds) and enjoy!


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