Pad Thai

Serves 4


  • 200g rice stick noodles
  • 4 tablespoons rice bran oil
  • 2 cloves garlic, chopped
  • 1 small red onion, finely chopped
  • 3 Henergy Cage-Free eggs, whisked
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar
  • 1 cup shredded cooked chicken
  • small handful cooked prawns
  • 1 cup mung bean sprouts
  • small handful chopped spring onion and coriander leaves
  • lime wedges


  1. Cook noodles according to the packet instructions.
  2. Heat the oil in a wok or large fry pan and cook the garlic and onion for a minute, taking care not to burn. Add the egg and allow to set for a minute, stir and then add noodles, prawns, meat and toss to combine.
  3. Add the fish sauce, lime juice and palm sugar and stir to mix through.
  4. Add the peanuts, coriander, spring onion and sprouts, heat through and then transfer to a serving dish. Serve with lime wedges