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Easy Pad Thai Recipe


Pad Thai is one of the most well known Thai dish in the world. In Thailand, Pad Thai is readily available at roadside stands and in casual dining establishments.



  • 125g rice noodles
  • 140g soybean sprouts
  • 1/2 tablespoon cayenne pepper
  • 25g peanuts, chopped
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 3 spring onions, sliced
  • 200g tiger prawns, cooked and peeled, tails left on



1. Put the noodles in a large pot, pour boiling water over them and leave for 4 minutes, then drain and rinse noodles with cold water.

2. Put the lime juice, cayenne, sugar, soy and fish sauce in a bowl and mix well.

3. Heat the oil in a wok or large frying pan and fry the prawns until they turn pink. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the soybean sprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.

4. Serve with the rest of the peanuts, coriander, lime wedges and sweet chilli sauce. Enjoy!


How To Make The Perfect Chicken Satay

How To Make The Perfect Chicken Satay

The Thai chicken satay is one of the main-staples of the Thai cuisine. A great dish for party's and events that is simple to prepare and serve.



  •  12 skinless and boneless chicken thighs or breasts, cut into thin strips 
  •  Wooden skewers


Marinade Ingredients:

  •     2 stalks lemongrass, sliced
  •     ¼ cup fresh lime juice (optional)
  •     2 shallots or 1 small onion, sliced
  •     4 garlic cloves
  •     2 tablespoons vegetable oil
  •     1-2 fresh red chilies, sliced
  •     1 tablespoon fresh ginger, thinly sliced
  •     1 tablespoon minced fresh turmeric
  •     2 tablespoons ground coriander
  •     2 tablespoons cumin
  •     1 tablespoon low sodium sauce
  •     2 tablespoons fish sauce
  •     5 tablespoons brown sugar



1.    Stir all marinade ingredients in a medium bowl. Cut chicken into thin strips and stir well to combine.

2.    Cover and refrigerate for at least 1 hour, and up to 24 hours.

3.    Thread meat onto the skewers. Discard marinade.

4.    Grill the satay on your outdoor or indoor grill for 2-3 minutes per side, until no longer pink. (Time will changeable, it depends on how thin your meat is.)  

Note: You can serve with peanut sauce for dipping. 

Bon appetit!