Rush Hour Pad Thai

Rush Hour Pad Thai

Cooking time: 10-15 minutes

Servings: 2-3



  • 1 bag Wild Rice Pad Thai sauce
  • 400g rice noodle or vermicelli
  • 200g river prawns or tofu
  • 2 eggs
  • 1 wedge lime
  • 1 tsp dried chili
  • 2 tbsp vegetable or canola oil
  • 1 bunch coriander



  1. Prepare the rice noodle or vermicelli according to package instructions (usually soaking in water/hot water for a specified amount of time).
  2. Heat vegetable oil in a pan until smoking.
  3. Crack the eggs into the pan and scramble them.
  4. Add the soaked noodle to the pan along with half of the Wild Rice Pad Thai sauce. Mix well to coat the noodles.
  5. Add the remaining half of the Wild Rice Pad Thai sauce to the pan.
  6. Add the river prawns (or tofu) to the pan and cook until they are heated through.
  7. Add beansprouts and garlic chives to the pan. Sprinkle with roasted peanuts. Mix everything together until well combined.
  8. Serve the Pad Thai on a plate. Garnish with crushed roasted peanuts, lime wedge, dried chili, and fresh coriander.
  9. Enjoy your delicious Pad Thai!


Special thanks to @brunchlunchlondon for this amazing picture!

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