Asian Cooking: Pad Thai

img_9781-1.jpgEstimated 40 minutes cooking time   |   1.5 Syns on Extra Easy

This beautiful Asian dish comes packed with a punch. It is a Pad Thai that you won’t soon forget. 

The full recipe can be found in Slimming World’s Veggie Deluxe recipe book, the following is my take on the dish.  


  • Rice Noodles
  • Fry Light
  • Chicken Breast
  • Prawns
  • Chili Flakes
  • Garlic
  • Mixed Oriental Mushrooms
  • Broccoli
  • Carrot
  • Beansprouts
  • Peanuts
  • Coriander

for the sauceimg_9749-1

  • Lime
  • Sweetener
  • Red Chili
  • Dark Soy Sauce
  • Light Soy Sauce
  • Tomato Puree
  • Passata
  • Sweet Chili Sauce


Cook the noodles according to the packet’s instructions (roughly around 2 minutes), strain and set aside.

img_9761-1Next up is the sauce. Combine the ingredients in a saucepan and heat gently adding a few tablespoons of water. Bring to the boil and reduce to preferred thickness. Once complete take the sauce off the heat and set aside.

Spray a large non-stick pan with fry-light and img_9768-1add your chicken breast, after 5 minutes or so respray and add the dry chili as soon as you hear the chili sizzle add the garlic, mushrooms, broccoli, carrot and beansprouts. Stir fry on a high heat for 1 minute, adding about 3 tablespoons of water to de-glaze the pan.

Aimg_9772-1dd the prawns and continue to stir fry for another 3-minutes, or until the prawns are cooked and the vegetables are at a desired consistency. img_9775-1

Stir in the noodles and add the sauce. Stir fry until combined. Turn off the heat and add the Spring onions.

img_9751-1Serve in bowls and add a sprinkle of peanuts and coriander to garnish. Serve with a lime wedge if preferred.



This recipe does not produce an authentic Pad Thai; however it is a great healthy alternative with a spicy twist.

Graceless Flare tips

Fimg_9763-1ry-light: In the slimming world group you will always hear them talking about fry-light. It is an alternative to using oil and saves around 6 syns to any dish without taking away the flavour. It most definitely gets the GracelessLiving stamp of approval.

When using frylight on meat ensure you spray a good number of times as the chicken in particular tends to stick to the pan.

The importance of how you cut your vegetables (I really can’t say this enough): I foundimg_9766-1 that taking time to cut your vegetables really does add to the flavour of the dish. For example, the broccoli florets, I ensured that each of them were roughly around the same size so that when it came to cooking them, they would cook evenly. By match-sticking the carrots it gives the dish an extra texture when eating and helps distribute the carrot with the noodles and beansprouts. Variety when cutting vegetables takes your cooking to another level.

img_9778-1Syns: They syns in this dish come from the sweet chili sauce and the peanuts. The sweet chili sauce is a key element to the makeup of the sauce however, if you want to keep the syns down do not add the peanuts at the end, the dish will then only be 1 syn. Personally I would take the 1.5 syns though the peanuts provide a crunchy texture to the dish.

There is a vegetarian/vegan option to this recipe which can be found in the slimming world’s veggie deluxe recipe book. Rather than adding chicken breast and prawns they use tofu. If you are not a fan of tofu I would suggest adding more mushrooms to bulk out the dish.

There you have it. A GracelessLiving Pad Thai.



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