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22nd May 2015

Fake-away: The Pad Thai that won’t go straight to your thighs

Sophie White

So week 2 of the #HerFamBodyProject is drawing to a close, much like the zipper on my skinny jeans… BaDOOM.

Things are going well for the most part. Ish. This week’s transgressions included but were not limited to eating a plate of cured meat that the menu passive aggressively suggested was for two, washing it down with some fried halloumi and generously relieving the restaurant of a bottle of red wine. Bar these minor slips (oh and I also cumulatively consumed 8 slices of toast during an 18 hour period earlier in the week) I have been really, really good. So it’s reward time for me. One of my favourite take-ways is Pad Thai, a moreish noodle dish with fresh flavours of tamarind and lime.

Pad Thai

Serves 2

pad thai with chicken dish


  • 60ml fish sauce
  • 2 teaspoons tamarind paste
  • 60ml water
  • 2 teaspoon brown sugar
  • 1 tablespoon groundnut oil
  • 2 chicken breasts
  • Sea salt and freshly ground black pepper
  • Pinch of chilli flakes
  • Juice of half lime
  • Two cloves of garlic, thinly sliced
  • Two eggs
  • 1 small head of broccoli, chopped quite small
  • 80g mangetout, finely sliced
  • 100g beansprouts
  • 2 carrots, grated
  • 3 spring onions, chopped into 2cm
  • 2 portions of noodles (rice noodles or egg noodles work best) cooked according to packet instructions (or use 3 courgettes to make ‘courghetti’ for 2 to make an even lighter fake-away – see here)
  • To serve (optional): Wedges of lime, fresh coriander and chopped peanuts


1. Place the fish sauce, the tamarind paste, the water and the sugar in a pan over a high heat and bring to the boil to dissolve the sugar.

2. Set aside and wipe out the pan. Heat the groundnut oil, slice the chicken breasts and add to the pan along with the sea salt and freshly ground black pepper, the chilli flakes and the lime juice.

3. When the chicken is cooked through, add the sliced garlic and stir fry for couple of minutes to cook. Then push all the chicken to the side of the pan and crack in the two eggs, pierce the yolks and then quickly scramble them using a spatula.

4. Mix the egg into the chicken, add the sauce from step 1 and toss in the chopped broccoli, the sliced mangetout, the beansprouts, the grated carrots and the spring onions.

5. Stir-fry for a few minutes until the broccoli is done to your liking and then add the noodles to the pan and toss together over the heat. Serve with extra wedges of lime, fresh coriander and chopped peanuts.