Lobster Pad Thai

A wholesome noodle dish with a fancy twist and much better than a takeaway!

Serves 2 Cooking Time: 30 mins
1 shallot, finely diced
2 cloves garlic, finely chopped
200g flat rice noodles
2 eggs, beaten
Large handful of beansprouts
70g crushed peanuts
2 spring onions, cut into 2-inch pieces
2 tbsp fish sauce
2 tbsp tamarind paste
1 tbsp oyster sauce
2 tbsp sugar/sweetener/honey
1 lime
3 tbsp oil
  1. Soak the noodles in boiling water per the packet instructions, usually this is 10 minutes.
  2. Mix together the fish sauce, tamarind paste, oyster sauce and sugar and set aside for later.
  3. Toast the crushed peanuts in a dry frying pan over a medium heat until golden brown, remove from the heat and set aside.
  4. Use a sharp knife or kitchen scissors to cut down the middle of the lobster tails and remove the meat; cut each tail into 8-10 pieces.
  5. Heat the oil in a wok over a medium heat, add the shallots and fry for a minute then add the lobster meat and garlic and fry until the lobster is almost cooked (around 4 minutes).
  6. Push the ingredients in the wok to one side of the wok, add the eggs to the wok and stir to scramble then mix the lobster back in.
  7. Next, drain the noodles and add to the wok with the beansprouts followed by the sauce. Mix everything together and cook for a couple of minutes to heat through. Finally stir in the spring onions and 2/3 of the toasted peanuts.
  8. Divide the Pad Thai between two bowls and garnish with the remaining peanuts and a wedge of lime.