Pronto pad thai recipe

I was never fully sold on pad thai until I travelled to Thailand, but once I had it there it became one of my favourite dishes. Unfortunately I can’t have the original every day, so I created this healthy version to ‘tuk-tuk’ into.

Joanne Murphy

SERVES 2

1 large sweet potato (300g), peeled and spiralized
1 tbsp coconut oil
2 chicken fillets, sliced into thin strips
4–6 large prawns
½ red pepper, thinly sliced
1 spring onion, chopped
1 garlic clove, peeled and crushed
100g bean sprouts
1 egg

FOR THE SAUCE
2.5cm piece of fresh ginger, peeled and grated
juice of 1 lime
2 tbsp tamari or soy sauce
2 tbsp water
1 tbsp honey
1 tbsp sesame oil
1 tsp rice vinegar

TO SERVE
25g peanuts, crushed
1 spring onion, thinly sliced on the diagonal
1 lime, cut into wedges

1. Whisk together all the ingredients for the sauce in a small bowl. Set aside.
2. Steam the spiralized sweet potato for 6 to 8 minutes, until the ‘noodles’ are slightly tender but still holding their shape.
3. While that’s steaming, put a wok over a high heat. Once it’s smoking hot, add the oil and swirl it around until it has melted, then add the chicken strips and fry, stirring constantly, for 4 to 5 minutes. Add the prawns, pepper, spring onion and garlic and cook for 3 to 4 minutes.
4. Toss in the bean sprouts and the steamed sweet potato ‘noodles’ and give them a quick stir. Create a well in the centre of the pan, crack in the egg and scramble it with a spoon. Once the egg is cooked, stir in the sauce and remove the wok from the heat.
5. Transfer the pad thai to two bowls and serve with the peanuts and spring onion scattered on top and two lime wedges on the side.


Recipe from Half Hour Hero: Real Food, Real Fast by Roz Purcell, £20, Penguin