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The Leon young chefs competition



Easy Pad Thai

Serves: 2   Preparation: 10 minutes   Cooking: 5-10 minutes

  • Wheat free
  • Gluten free
  • Dairy free
  • Has nuts in
Age 9 - 12
Ingredients
150gRice Noodles
1 tablespoonof Vegetable Oil
3 clovesof Garlic, peeled and chopped
150-200graw peeled Prawns
2Eggs, lightly beaten
2 handfulsof Bean Sprouts
2Spring Onions, trimmed and chopped
2 tablespoonsof dried Prawns
2 tablespoonsof unsalted, roasted Peanuts, roughly chopped
3 tablespoonsof Nam Pla (fish sauce)
2 tablespoonsof Lime Juice
2 tablespoonsof granulated Sugar
1/4 teaspoonof Chilli Powder
1/2 teaspoonof Taramind Purée
FOR THE GARNISH:
2Spring Onions, trimmed and chopped
1 tablespoonof fresh Coriander, leaves picked
a few slicesof Cucumber (optional)
1/2 tablespoonroasted unsalted peanuts, roughly chopped
2Lime Wedges
Easy Pad Thai

This has nothing on the Pad Thai at Pratu Pee (the Ghost's Gate) in Bangkok, but it's pretty darn good, and streamlined for speed. It's better to make this in small batches, so the recipe here feeds 2. If you prefer, you can change the prawns for the same amount of chicken or pork.

1. Soak the rice noodles in warm water for 5-10 minutes, or until they’re just malleable. (The instructions on the packet will probably say to soak them for 15-20 minutes, but this will make them too soggy for the finished dish.) Drain, rinse and set aside.

2. Heat the oil in a wok over a high heat. Add the garlic and stir-fry quickly until just turning golden. Add the fresh prawns and stir-fry for a minute or two. Then add the noodles and stir through before adding the eggs, bean sprouts, spring onions, dried prawns and peanuts, stirring after each addition.

3. When everything is well combined, add the nam pla, lime juice, sugar, chilli powder and tamarind purée. Stir thoroughly, then serve at once, garnished with spring onions, coriander, cucumber and peanuts, with lime wedges on the side.

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