Recipe: Prawn pad thai

Borderfields got in touch and asked me to put together a recipe using one of their oils. I racked my brains and decided to make something from one of my favourite cuisines. The garlic infused oil was the perfect accompaniment to use in a pad Thai. The flavour really came out in the vegetables and added a tasty spice to the dish. It would be great to add a subtle twang to a curry too.

This recipe was adapted from Fay Makes It Easy. Such a good book and all the recipes are so simple!

Serves 2

2 tbsp of Borderfields garlic infused oil*
1/2 pack of flat pad thai noodles
1/2 bag of beansprouts
1 pack of tenderstem broccoli
2 mini pak choi
Half a pack of spring onions
1 pack of king prawns
1 tbsp of soy sauce
1 tbsp fish sauce
A handful of coriander
A sprinkling of chopped salted peanuts (optional)

1. Chop the spring onions and broccoli into bite-sized pieces. Shred the park choi.

2. Heat up the garlic oil in a wok and then add all the vegetables including the bean sprouts too. Cook for around 2-3 minutes.

3. Add the prawns and cook through.

4. Cook the noodles according to the packet instruction.

5. Add the soy sauce and fish oil to the dish. Give it a good stir.

6. Once the noodles are cooked, drain them in cold water and then add to the wok. Mix everything together.

7. Divide between two bowls. Sprinkle on the chopped coriander and some chopped peanuts if you wish - then tuck in!

As always I'd love to know if you made this, please do tweet me!


  1. OH MY! This looks delicious :) *pins for later*

  2. Pad Thai, possibly one of my favourite dishes ever, we actually don't let ourselves eat it at home as we love it so much we would be in danger of over-eating it!

  3. Yum! Pad thai's one of my favourite dishes, but I rarely ever make it at home. I just tend to do a pad thai salad, but this sounds easy enough for me to try and still looks delicious!

    - Elodie x

  4. I've never tried to make Pad Thai before but definitely need to - this looks so good! X


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