Motivation Monday

Its Monday and that means one thing: clean fresh food for tea from the Far East! Both are straight forward, and get you ready to tackle the week ahead…

This dish was quite simple to make because I had a pre-made pad thai sauce, which I purchased at Wang Yip, a massive Oriental supermarket that has the best deals for Oriental food in Manchester. But in case you don’t have a Oriental supermarket near you, I have included this recipe with everything homemade 🙂

 Pad Thai & Tempura


Serves: 4

Prep Time: 15 min

Cook Time: 30 minutes


  • 200g rice noodles
  • 2 tbs sesame oil/coconut oil/sunflower or veg oil in an absolute bind
  • small bunch spring onions, sliced
  • firm tofu, chopped or 2 beaten eggs
  • 1 1/2 cup/140g frozen peas
  • small to medium size can of bamboo shoots
  • 2 handfuls/100g beansprouts
  • package of baby corn, sliced in half lengthways
  •  one handful of sliced peppers of your choice
  • two handfuls of mangetout
  • Tempura flour + whatever the amount of water it says on the back OR 100g cornflour, 150g plain flour and 10g baking powder + enough iced soda water to make a batter that coats your fingers
  • 3 tbs roasted peanuts
  • 2tbs soy sauce
  • 2 tbs sweet chili sauce
  • small bunch coriander/cilantro, leaves only, chopped
  • 2 limes chopped up in quarters to serve

Peanut choppedpad thai/tempura prep

*Tip : The best part about this meal is the veg is pretty interchangeable, but peppers, spring onions, and bean sprouts are a must. You can build from this and make it your own 🙂


  1. Get everything out and organised! I find it is very easy to turn your kitchen into an explosion site when frying multiple things and trying to prep things at different times, and then you have pets, kids, etc running around to contend with…it can be a disaster! For this meal I always try to do all of the actual prep before I begin cooking anything. This means measuring everything out completely, chopping everything that needs it etc. It just makes it all run smoother in the end and a lot less stress/easier cleanup on your part
  2. Get a pan of water to the boil, add the noodles and cook for around 3 mins, adding the peas for the final min. Drain, and set aside
  3. Get a deep saucepan with some sesame oil/frying oil of choice for the tempura, get it on a medium high/high heat to welcome the battered veggies when they’re ready
  4. Heat the oil in a large frying pan and Fry the noodles, peas, beansprouts, bamboo shoots and spring onions, tossing to coat in the oil for a few mins. Push everything to one side of the pan and pour in the egg/tofu. Stir until cooked/browned if using tofu, then mix everything well.
  5. Whilst this is going on, get your batter out and your pre chopped veg (babycorns, peppers, mangetout,
  6. tempura prep and take them for a swim in the batter, then a dive into the oil! Make sure they are a nice light golden colour, then take out and rest on a paper towel to soak up excess oil. Repeat this until you have used all your veg up. Keep mixing your pad thai so it doesn’t burn, turn down the heat if necessary.
  7. Toss through the peanuts, soy and sweet chilli sauce (or your pre-made sauce) so everything is combined. Scatter with the coriander & more peanuts and serve.



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