Pad Thai with Brown Rice Noodles


250g brown rice noodles

500g green prawns, peeled, deveined

2 tbsp. coconut oil

2 eggs

2 tbsp. fish sauce

2 tsp. sesame oil

2 lemons, juiced

2 tbsp. honey

3 spring onions, thinly sliced diagonally

2 small red chillies, deseeded, finely chopped

1 cup bean sprouts, chopped

¼ cup raw cashews, roughly chopped

½ cup coriander leaves, finely chopped

2 tsp. ground pepper

lime wedges, to serve


Combine the eggs with fish sauce. Place a wok on high heat and add a little coconut oil. Add eggs and lightly scramble, once cooked place in a small bowl. Coat the prawns in sesame oil, lemon, honey and ground pepper. Add a little more coconut oil to the work and cook the prawns for approx 4-5 minutes. 

In a large bowl full of boiling water, add the brown rice noodles and cook until soft, drain the water and toss in pan with prawns. In a large bowl mix together chillies, spring onions, coriander, bean sprouts, and noodle mixture.

Serve with the cashews and coriander sprinkled on top and a wedge of lime.