Lemongrass Pad Thai

Lemongrass Pad Thai

We love developing recipes for healthier takeaways at home! This fragrant Lemongrass Pad Thai is a favourite, and can be put together in minutes. The recipe features a delicious Pad Thai sauce that we know you'll keep coming back to!
Servings 2


Pad Thai

  • 200g rice stick noodles 10mm
  • 1 stick lemongrass finely chopped (about 10cm long)
  • 1 makrut lime leaf stem removed and thinly sliced
  • 200g brown button mushrooms thinly sliced
  • 1 spring onion thinly sliced
  • 100g green beans halved crossways
  • 1 handful mung bean sprouts
  • ½ block firm tofu crumbled
  • 1 qty pad Thai sauce see recipe below

To Serve

  • 40g roasted peanuts chopped
  • 1 handful mung bean sprouts
  • ½ red chilli (optional), thinly sliced
  • 1 bunch mint chopped

Pad Thai Sauce

  • 2 Tbsp soy sauce
  • 3 Tbsp sweet chilli
  • 1 tsp brown sugar
  • 2 tsp lime juice
  • 1 tsp sesame oil
  • ½ cup coconut milk


  • Prep pad Thai sauce before you start. (See below).
  • Bring a pot of salted water to the boil.
  • Add noodles to pot of boiling water, stir to separate noodles and cook for about 5 minutes, until just tender. Drain and refresh under cold water to cool. Toss with a drizzle of sesame oil to prevent sticking. Set aside.
  • Heat a drizzle of oil in a fry-pan or wok on medium-high heat. Add lemongrass, makrut lime leaf, mushrooms and spring onion and cook, stirring, for 4-5 minutes, until starting to brown.
  • Add cooked noodles, green beans, first measure of mung bean sprouts, tofu, pad Thai sauce and a drizzle of sesame oil. Mix to combine and cook a further 3-4 minutes, stirring, until noodles are well coated in sauce and hot through.
  • Serve noodles topped with peanuts, second measure of mung bean sprouts, chilli and mint.

Pad Thai Sauce

  • Combine all pad Thai sauce ingredients together in a bowl. Set aside until ready to use.
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