Pad Thai Noodles

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Transport yourself to the hawker streets of Thailand with this delicious recipe for the country’s most iconic noodle dish. So tasty and versatile, you can easily substitute key ingredients to cater for a vegetarian, vegan, low FODMAP or gluten-free diet.

Recipe Benefits: Low FODMAP, Gluten Free, No Added MSG, Peanut Free, No Artificial Colouring or Additives.


Serves 4

300g packet of Mrs. Tran’s Kitchen Flat Rice Noodles (FODMAP Friendly & GF)
1 Large Chicken Breast – Sliced (200g)
200g Fried Tofu or Firm Tofu
200g Raw Prawn Cutlets
2 Eggs – Whisked
1 Cup Bean Sprouts
½ Cup Garlic Chives or Spring Onions (green parts only) – cut 5cm pieces
Garlic Infused Oil or Vegetable Oil

Pad Thai Sauce:
2 Tsp Tamarind Paste (substitute with Rice Wine Vinegar if unavailable)
1 Tbsp Mrs. Tran’s Kitchen Light Soy Sauce (FODMAP Friendly & GF)
2 Tbsp Mrs. Tran’s Kitchen Premium Fish Sauce (FODMAP Friendly & GF)
2 Tbsp Brown Sugar

Optional Garnishes:
Lime Wedges
Crushed Peanuts
Coriander Sprigs
Dried Chilli Flakes

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Cooking Instructions

  1. Cook Mrs. Tran’s Kitchen Flat Rice Noodles as per packet instructions.
  2. Mix Pad Thai Sauce ingredients together and set aside.
  3. On high heat in a wok or large frypan, add 1 tbsp of oil as desired. Add chicken, cook for about 2 minutes then add prawns and tofu. Cook for another 2 minutes or until chicken & prawns are just cooked through. Remove from wok/pan and keep aside.
  4. Add whisked eggs to wok and cook for 1 minute, breaking cooked eggs into large chunks and remove from wok once cooked.
  5. Turn heat down to medium and add 1 tbsp oil to coat wok. Add noodles and prepared sauce and mix well.
  6. Add back chicken, prawns, tofu and eggs and mix thoroughly. Turn off the heat, add bean sprouts, garlic chives/spring onions, squeeze a wedge of lime over noodles and lightly toss to mix.
  7. Serve immediately with some extra bean sprouts, garlic chives, coriander and a wedge of lime. Optional: crushed peanuts and dried chilli flakes.