pad thai kimchee

pad thai kimchee

prep time: 10mins
cook time: 10mins

give your leftover rice a thai transformation with this simple stir fry sauce hack


75g brown rice 2 tablespoons vegetable oil ½ red pepper, chopped 50g closed cup mushrooms, sliced 40g mangetout, sliced 2 spring onions, roughly chopped 150g cooked peeled prawns 2 eggs, lightly beaten 50g kimchi 4tbsp pad thai sauce 1 lime pad thai garnish (kit)


  1. cover your prawns in pad thai sauce + set aside - marinade for 30 minutes

  2. cook your brown rice + set aside

  3. heat 1 tablespoon of the oil in a large frying pan or wok over a medium-high heat

  4. add your vegetables + toss for 1 minute

  5. then add prawns and stir fry for 1–2 minutes

  6. add your beaten eggs to the pan and sti fry for 2–3 minutes, ensuring all the ingredients are coated as the egg cooks

  7. add the cooked rice, kimchi + 1 more tablespoon of pad thai sauce

  8. turn the heat up to high and stir fry for a further minute

  9. plate up + garnish with the pad thai garnish from kit serve with a lime wedge + crushed peanuts

tofu pad thai faqs

how do you cook tofu for pad thai?

cooking tofu for pad thai is simple. add sesame oil to a hot pan, then add in strips or cubes of tofu in, and start to sauté! stir frequently to allow your tofu to brown evenly