It’s fakeaway recipe time!

Our easy-peasy Pad Thai

Tempting though it may be to dash through an order to your local Thai takeaway on a Friday arvo, these days it’s worth a second thought. Rising costs of ingredients are being passed on to consumers and an under-pressure hospitality sector means your local might be understaffed – or not open at all.

Enter: the fakeaway. This Pad Thai recipe has the greasy, tasty easiness of a real takeaway (plus it’s cheap-as to make!) The ingredients can be easily swapped for what you’ve got in the cupboard, which we’ve indicated below.

Serves 2 – 3


125g flat rice noodles (half a standard pack)

Juice of 2 limes (or one juicy lemon)

½ tsp cayenne pepper (or 1 tsp Sriracha hot sauce)

2 tsp brown sugar

2 tbsp fish sauce

2 tbsp vegetable oil

200g protein – tofu, prawns and chicken all work well

4 spring onions sliced 

140g bean sprouts (or any crunchy vegetable)

25g chopped peanuts (use crunchy peanut butter if needed)

Handful of coriander (or mint if it’s the only option)


  1. Start by soaking the rice noodles in a bowl of boiling water for 4 minutes – no more, no less. Nothing ruins a Pad Thai like gluggy noodles! Drain the hot water and rinse immediately under cold running water to stop them cooking further.
  1. Make the sauce by mixing cayenne pepper with sugar, lime juice and fish sauce.
  1. Heat the oil in a wok or large pan and fry the meat or tofu until cooked through.
  1. Add the noodles (keep the pan hot to stop them sticking) and spring onions
  1. Tip in the sauce, bean sprouts and half the peanuts. Combine everything together and cook through for a minute or two
  1. Serve in a large flat dish topped with chopped coriander and the remaining peanuts. Keep the sweet chilli sauce on hand for an extra zing! 

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