This is a very easy recipe. As long as you follow the marinade instructions and add plenty of ginger and garlic, you can’t really go wrong. The veg can be substituted for whatever you’ve got in the fridge, although the red cabbage with the pepper gives it great colour.
Coconut oil, for frying
1 clove of garlic, finely chopped
6 spring onions, finely chopped
half a thumb size piece of ginger, finely chopped
2 Leeks, thinly sliced
1/4 Red cabbage and 1/4 white cabbage, thinly sliced with a mandolin
1 Pak choi, chopped
1 Marinated red pepper, sliced into small pieces
bunch of coriander, finely chopped
2tsp tom yum
2tsp fish sauce
2tsp maple syrup
2tsp chilli powder
OR omit maple syrup and chilli powder and replace with chilli jam
- Melt about 2 tsp of coconut oil in a heavy based frying pan or wok.
- Add the garlic, ginger and spring onions. When the spring onions are soft add the leeks and increase the heat a little.
- Once the leeks have softened, add the cabbage and pak choi. Continue frying until the cabbage has softened slightly but is still al dente, about 2 minutes.
- Pour the contents of the pan into a big bowl and mix in the red pepper and coriander.
- To make the marinade: combine all the ingredients in a jar and shake.
- Place a third of the marinade in the same pan and add the prawns. Fry on a medium heat for a couple of minutes, just to warm them through.
- Stir the rest of the marinade into the Pad Thai and add the prawns. Serve immediately.
Prep time: 20 minutes