Quick & Simple Pad Thai

This isn’t your authentic Pad Thai recipe, but it’s a simple twist on it that tastes very similar and uses easily accessible ingredients that we have here in Ireland. You can always substitute your favourite meats like chicken or beef if you don’t like prawns. Most supermarkets now stock smoked garlic and baby spring onions. But if it happens that they don’t, just use the ordinary varieties, giving the spring onions a small chop.

Serves 2


200g rice noodles

2 cloves of smoked garlic

a handful of coriander,

leaves and stalks separated

¼ stick of lemon grass

1 red chilli

olive oil

10 Dublin bay prawns

shelled and de-veined (ask your fishmonger)

10 baby spring onions

zest and juice of 2 limes

100g bean sprouts

sea salt

a handful of salted peanuts, chopped


Place the noodles in salted boiling water and

cover for 5 minutes to soften.

Chop the garlic, coriander stalks, lemon grass and chilli, then fry in some oil for a minute over a medium heat. Add the prawns and spring onions and cook for another 2–3 minutes.

Add the lime zest and juice and the bean

sprouts. Now add the noodles to the pan and stir well until heated through. Season with sea salt to taste and serve sprinkled with the chopped peanuts and coriander leaves.

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