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wagamama pad thai in stone bowl
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Wagamama Pad Thai

Deliciously simple and totally moreish, this Wagamama-inspired Pad Thai is the perfect midweek meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Noodles
Cuisine: Thai
Servings: 2 servings
Author: Margie

Ingredients

For the sauce:

  • 1 ½ tbsp fish sauce
  • ½ tbsp light soy sauce
  • 2 ½ tbsp soft light brown sugar
  • 1 tbsp rice vinegar or tamarind paste
  • 1 tbsp smooth peanut butter optional

For the pad thai:

  • 1 chicken breast thinly sliced
  • Salt and freshly ground black pepper
  • About 2 tbsp sesame oil
  • 200 g dry rice noodles
  • 40 g raw prawns peeled
  • 1 red onion thinly sliced
  • 100 g mangetout
  • 100 g bean sprouts
  • 2 garlic cloves finely chopped
  • 1 red chilli deseeded and finely sliced
  • 2 spring onions finely sliced
  • 2.5 cm piece of ginger peeled and finely sliced into matchsticks
  • 2 large eggs beaten

To serve:

  • Sprigs of fresh coriander
  • 2 tbsp dry roasted peanuts crushed
  • Sliced chillies
  • Crispy fried onions
  • Lime cut into wedges

Instructions

  • It is really important to get everything prepped at the start for a dish like this - it makes the stage much easier (in the chef world we call this ‘mise en place’). Mix together all the ingredients for the sauce in a small bowl and set aside. Then chop and slice all the vegetables (red onion, mangetout, bean sprouts, garlic, chilli, spring onions and ginger) if you haven’t done so already and place into a large bowl.
  • Next, season your sliced chicken with salt and freshly ground black pepper. Add 1 tbsp sesame oil to a large non-stick frying pan or wok and set over a medium-high heat.
  • Add the chicken and fry for a few minutes, turning occasionally, until golden all over. Add the remaining oil followed by the prawns and the vegetables.
  • Next, cook the noodles according to packet instructions. drain well and set aside.
  • Add the eggs. Continue to stir-fry for a few more minutes - or until everything begins to caramelise and the eggs are cooked.. 
  • Pour in the sauce whilst tossing and stirring to ensure the sauce coats all the noodles and vegetables, but doesn’t stick to the pan. Then add the noodles. Continue to stir-fry for another 1-2 minutes.
  • Divide between 2 bowls. Scatter with fresh coriander, crushed peanuts, sliced chillies and crispy fried onions. Serve with a wedge of lime and enjoy!

Notes

  • You can leave out the peanut butter in the sauce and the roasted peanut garnish if you are allergic to peanuts - it will still be delicious and the crispy fried onions will still give the dish plenty of crunch. 
  • Rice noodles are traditional in Pad Thai but you could use any noodle you wish - such as egg or udon.
  • You can use straight-to-the-wok noodles, just remember to cook according to packet instructions.