Yo Thai So Phat

Phat Thai…or more commonly known as Pad Thai, either way it is absolutely scrumptious and easy peasy lemon squeezy. I actually use lime but you know, that doesn’t rhyme.

Thai is one of my favourite types of food, I love playing around with the delicious flavours of Southeast Asia and Pad Thai has to be my favourite.

It has to have the right balance of sweetness from the sugar, sourness from the lime and the saltyness from the peanuts and soy sauce. Most other recipes I have come across include a million ingredients that you only hear of if you’re in Thailand or camp out in your local natural and organic food supermarket. They also call for palm sugar which, if like me you care about the environment and the precious animals we have left in our rainforests, is a big no no.

So here goes, the easiest meal that you can show off to your friends while you reminisce over all those sunsets, elephant rides and full moon parties.

This serves one, you will need:

  • 1 tbsp peanuts (I prefer the salted ones)
  • 2 tsp coconut oil
  •  1 egg
  • 1 small handful of sliced spring onions
  • 1/2 red chilli, sliced
  • 1 free-range chicken breast, diced
  • 30ml tahini water
  • 15ml soy sauce
  • 1 tsp golden caster sugar
  • Rice sticks or udon nooodles
  • 1-2 lime wedges


Firstly, check the packet instructions on your noodles – mine needed ten minutes in boiling water before stir frying. If this is the case they could be cooking while you’re assembling the rest of the dish.

To kick off, dry roast your peanuts in a wok, if you dont have one a frying pan is fine. You are looking for a light brown colour all over, just enough to release those nutty oils – careful though, no-one likes a burnt peanut. Place these to one side to cool.

Next, add a tsp of oil to your pan and cook your egg, lightly scrambling. Set this aside to cool also, keeping as much oil back as you can.

Add the rest of the oil, spring onions and chilli to the pan and fry for a couple of minutes until soft. Add the chicken for a further 5 minutes until cooked through.

Now its time for the tahini water, soy sauce and sugar, this should bubble away gently on a low heat just long enough for you to roughly chop the egg and peanuts. Add these to the pan too and warm through.

When your noodles are cooked according to instructions throw them in, combining everything together.


Serve with a garnish of Coriander and a lime wedge. Go on, squeeze that lime, it does make all the difference… and enjoy.


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