15 minute pad thai

I often make this when I come back late from work, hungry and needing something tasty, fast. The sauce is so easy to make but so much nicer than supermarket ones, which are full of sugar and I think not nearly as flavoursome.

I love that the sauce is so easy- seriously, this whole dish can be from fridge to plate in <15 minutes- and you can be approximate with the quantities, changing it up according to your tastes. The miso is optional but adds a deeper flavour. I prefer to use tamari as I think it tastes nicer than soy sauce, but either is fine.

Serves: 1

Prep: 10 mins

Cooking: 5 mins


1 tbsp crunchy peanut butter

1 tbsp miso

1 inch ginger

1 tbsp chilli garlic sauce/ sub for 2 cloves crushed garlic+ 1/2 fresh chilli

2 tbsp tamari/ soy sauce

2 tbsp lime/ lemon juice

1 tbsp brown sugar/ ketchup

1 cup bok choi/ white cabbage/ broccoli/ pak choi

1 cup finely sliced peppers/ carrot

2 spring onions and a squeeze of lemon to garnish

Egg-free noodles or rice


  1. In a bowl, whisk together the ingredients, taste, and don’t be afraid to adjust and add more of something. Some soy sauces are stronger than others!
  2. Prepare the noodles/ rice according to package instructions
  3. Heat a wok to a very high heat
  4. Drizzle in some oil with a high smoke point, i.e. coconut, sesame, or peanut oil
  5. Add in the vegetables and stir fry until al dente
  6. Add the sauce to the vegetables for 30 seconds at the end of cooking
  7. Serve hot straight away

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