Healthy Pad Thai With (optional) Seared Tuna Steak


2 Tbsp Sesame Oil 
250g Large Prawns – peeled but uncooked
180g Dried Wide Noodles
2 Large Eggs – beaten
3 Garlic Cloves – crushed
A Small Bunch of Spring Onions, roughly chopped
200g Bean Sprouts
2 Limes
2 Tbsp Fish Sauce (adult portions only)
Sweet Chilli Sauce (adult portions only)
Dry Roasted Peanuts – finely chopped (adult portions only)

For the tuna (adults only):
1 large tuna steak – around 250g
2 garlic cloves - crushed
2cm fresh ginger – grated
1 tablespoon soy sauce
Juice of ½ lemon
1 red chilli
2 tbsp sesame oil


1. If you are adding the tuna (and I would thoroughly recommend that you do!) start by heating 2 tbsp sesame oil in a frying pan on a medium heat. Add the garlic (2 chopped cloves) and fry for 1 minute. Transfer the garlic from the pan to a plate, leaving the oil in place. Get the pan back up to temperature and add the tuna. Sear for around 20 seconds on each side. Remove the tuna from the pan and thickly slice. Add the sliced tuna to a bowl with the grated ginger, soy sauce and lemon juice. Cover and leave to marinade while you cook the Pad Thai.

2. Cook the noodles in a large pan of boiling water until still slightly al-dente. Drain and keep ready for adding to the wok.

3. Heat 1 tablespoon of the oil in a large wok until very hot and starting to smoke. Add the garlic for about 10 seconds being careful not to burn it. Add the eggs and scramble them – about 30 seconds. Add the prawns and the remaining oil and continue to stir-fry until the prawns are bright pink – about 2 minutes.

4. Remove the pan from the heat and add the noodles, bean sprouts and spring onions. Portion off baby’s dinner and set aside to cool.

5. Stir in the fish sauce, sweet chilli sauce and peanuts. Serve with lime wedges. If you have cooked the tuna steak too, remove it from the marinade and serve on top of a bed of the Pad Thai.