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pad thai crepes by food to glowThis weekend we found ourselves in the big, blue box that is Ikea, returning some unneeded items (and not picking up meatballs, before you ask). I was initially surprised at the snaking queues, and the depressed-looking teens trailing after nearly-as depressed-looking parents; their carts piled high with bright rugs, huge frames and angle poise lights. Then I twigged: these kids were getting sorted for the start of the English universities. And you can’t start uni without the obligatory shuffle around the cavernous temple to flat-pack. 

pad thai crepes by food to glow

American and Scottish college and uni students are well into their first semester of their academic year, but the English ones are a bit later. My daughter, Rachel, just a few week’s ago started her first year at a Scottish university. Although she is now in the swing of things, it cannot be overestimated what a huge and daunting change it all is. She and thousands like her are having to organise their time and money without the benefit of their parent’s on-tap wisdom – and bank account. Decisions – often taken as committee in a family setting (well in ours at least) – are also very suddenly theirs alone. If you ever thought having all of your children off to university – or away to a new job – was a blessed relief, I have news for you: your job continues. But from a painful distance. Andrew and I are probably finding it harder than she is, to be honest. We don’t have the distraction of parties and teenage hormones. 🙂

My sister -also with a daughter in first year at uni – told me this morning that she heard that most students first going off to university don’t really settle until about 6 months in. I can believe that. You don’t suddenly take on the mantle of adulthood just because the calendar says it is time to go up to higher education. A good balance of sleep, food, reading, writing, partying (hmm) and perhaps paid work isn’t automatically bestowed upon matriculation and keys to  your dorm room. It takes trial and not a little error. But they get there. They make new friends, meet deadlines and slowly and haltingly start to become the person they were meant to be.pad thai crepes by food to glow

But we, the parent, still have our uses. In my case, I am food ideas lady. Her Dad has the serious job of stress management counsellor, and I am basically the lunch lady. I do however take my job seriously and have been writing up short ideas for her to make up and take with her in her backpack, and prepare at weekends when they fend for themselves. Today’s recipe is not quite a sling in the panniers and eat on the library steps food, but more a weekend supper. I will soon post a version that is perfect for eating between lectures, or cross-legged on the bed, earphones blasting.

When I posted this recipe on Instagram I almost instantly received a string of hearts as her comment. Followed by a phone call pining for my food – and raw, fresh food in particular. Although her halls of residence offers very good grub, it is all cooked – and ‘suitable for all palates’ shall we say. This dish, with its sour-sweet-savoury raw vegetables, herbs and noodles piled on an open omelet is top of the list for her next visit home. After I tackle her laundry… Lunch lady and laundry lady. Not everything changes. 🙂

pad thai crepes by food to glow

Pad Thai Crepes

  • Servings: 2
  • Difficulty: easy
  • Print

A slight misnomer, as these aren’t true crepes. They are in fact whisper-thin omelets, but I didn’t think the idea of Pad Thai Omelets quite gave you the correct impression either. So, forgive me for seducing you with the idea of crepes, as this sweet-sour, spicy and savoury marriage of vegetables, brown rice noodles atop golden shallot omelet is pretty damn tasty. And because it has much less noodles, and more vegetables, than a ‘real’ Pad Thai, it’s a bit healthier, too.

If you don’t have the brown rice noodles, use buckwheat soba noodles, regular rice noodles, vermicelli or no noodles at all: the tangy, sauce-soaked vegetables may be all the topping you need. And vegans, I haven’t forgotten you: swap the omelet for a socca (chickpea pancake) or dosa. For both recipes keep the pancakes plain and unflavoured.

Handful of raw almonds OR finely chopped roasted almonds or peanuts

Pad Thai Sauce

1 tbsp tamarind paste*

1 tbsp tamari sauce, soy sauce or coconut aminos

1 tbsp lime juice

1 ½ tsp maple syrup or date syrup or jaggery

A few grinds of fresh black pepper

1 tbsp water


1 carrot

1 small courgette/zucchini/summer squash

3 inch piece of mooli/white radish

Handful of radishes (If you don’t want to use a mooli, just use more radish)

75g brown rice noodles OR white rice noodles, vermicelli or even spaghetti

1 tbsp (divided) coconut oil or rapeseed oil

4 shallots, peeled and thinly sliced (or 1/2 small onion)

4 eggs

pinch of salt and sugar

Handful of baby spinach or other small, soft leaves (I used chard)

4 spring onions/scallions, sliced on the diagonal

Good handful each of coriander and mint

1 red chilli (optional), sliced

Radish sprouts or bean sprouts

* increase the lime juice and maple syrup if you don’t have tamarind paste


1. If using whole almonds, roast in a 180C/350F oven for 8 minutes. Cool then tumble into small pieces in a food processor or similar (or chop very finely). Set aside.

2. Whisk together the Pad Thai sauce ingredients; set aside.DSC_0021

3. Take the carrot, courgette and mooli and either use a spiraliser to make noodles, use a julienne peeler, mandoline, or slice very thinly. Slice the radish into thin discs. Set aside.

4. Cook the rice noodles in plenty of boiling water until just done. Mine were ready in eight minutes. Cool slightly in a sieve then pop the noodles back in the pan and douse with most of the Pad Thai sauce. If using just vegetables, toss the sauce through these.

eggs image by food to glow5. Now, for the omelet that thinks it is a crepe. Heat a small sauté pan, adding half of the oil. Chuck in half of the sliced shallots and sauté until golden, stirring frequently. Whisk the eggs, adding the seasoning; pour into the pan, swirling to cover. Let this cook on a low-medium heat until just cooked through – pop on a lid if you like to speed up the cooking. You may like to flash this under a hot grill if your eggs are a bit large or your pan is quite small (ie, the egg coverage is thick). Upend the crepe into a serving plate. Carry on and make the next crepe.

PicMonkey Collage

6. Once the crepes are done, grab half of the saucey noodles and lay them over the crepes, then lay over the vegetables, herbs, spring onion, chillies, chopped almonds and radish sprouts. Pour over any remaining sauce and serve immediately.pad thai crepes by food to glowpad thai crepes by food to glow

Party Time: You can make this as a party dish by preparing multiple crepes (make ahead if you like and gently reheat in a microwave or steamer until barely warm), overlapping them on a long platter and covering with an appropriately increased amount of toppings. These are good garnished with stir-fried firm tofu pieces. To make this more authentic, add some dried shrimps too.

Note: I developed this recipe using Clearspring Ltd brown rice noodles, coconut oil and tamari sauce. Although I was given these products (and a few more too) to use as I wished, I already use and enjoy many of their products. Clearspring is a privately owned UK company established in the 1980s to distribute great tasting traditional foods that support good health; promote sustainable agriculture; and provide economic stability for producer communities. Although ClearspringLtd is known for their quality, organic Japanese products, they are expanding their range to include equally high-quality European foods. Click here for a full list of their products, as well as recipes and stockists. I spotted this page on their Environmental Standards that you may be interested to read: it looks a great template for any small or large business.clearspring ltd foods



59 thoughts on “Pad Thai Crepes

  1. perlabee says:

    Veddy, veddy interesting! Have you heard of ramen burgers? They turn the noodles into buns and the rest is regular fixins. All the best to your blog!

    1. Yes I have but always thought you had to deep fry those noodles into the bun shape so haven’t done it. And thank you 🙂

  2. Great idea. I love the egg in pad thai, and the more the better!

  3. narf77 says:

    I love your recipes, they always lead to more recipes. I get three for the price of the time of one. I would go with dosa for this recipe, simply because the tasty fermented tang would go so well with the raw crisp veggies and dressing. A most delicious prospective summer meal. Cheers for my great ideas from across the world. It isn’t only Miss R that takes delight from your sharing 😉

    1. Aw, thank you so much, Miss Fran. I agree about the dosa. I think I will whip one up today for myself, in fact. PS Rachel has said she is coming home this weekend, so bring on the fatted pad Thai!

      1. narf77 says:

        HAHAHAHA! I am sure Ms R is going to want to eat everything in sight all weekend. She will have to waddle back to university but that should last her till she comes home again 🙂

      2. She has a long way to go before she would ever waddle. Thank goodness! Skinny minnie with a fast metabolism, like her father. She loves her food and I will enjoy making her favourite foods, while her laundry spins in the washer. 🙂

  4. Totally scrumptious but forget the food for a sec, that second photo needs printed onto a poster, c’est manifique!

    1. Ya think? Not so sure, but the veg are fabulous and plucked from the Maggie’s Centre kitchen garden, tended by the fabulous Karen Laing. I need to introduce you two. She’s so fun and looks like a young Annie Lennox!

  5. Awww, it must be so hard to be divided for the first time. I remember when I first moved away to uni I’d phone my mom to tell her what I was cooking all the time. The tables have turned these days and she emails me with what she’s been cooking and asking for advice. I do love pad thai, and the idea of this crepe is so much fun. Such a lovely and inventive dish.

    1. It is funny how things turn out. I think if my Mum were still here she might be doing the same (Although she was a wonderful cook). I have had a lovely couple of texts from Rachel just now, the first of which that she was one of the first in to breakfast (atta girl!,) and second that she was super early for her first lecture because her cycling speed has quickly increased. Mum has a big smile on her face 🙂

  6. Julia says:

    Ooooh!! 🙂 I want it !

  7. madisonlanz says:

    This looks delicious! What a beautiful picture! Definitely going to try this recipe 🙂

  8. What a glorious recipe, my family will love it, pinned!

    1. Thanks you so much 🙂 I hope you enjoy it

  9. Looks delicious! Your photos are just gorgeous!

    1. Cheers, Jackie. The light was kind that day!

  10. Nice! Such beautiful colours: the colours of fresh, healthy food 🙂
    I read about your experience of Rachel going off to uni with interest and dread…I’ll be taking notes just in case Ben goes that way!! X

    1. I really shouldn’t write when under emotional stress, should I? Actually every day is better and better. Today I got some lovely cheery texts from Rachel that basically let me know that she is enjoying life and getting on well. All we can ask for, really. But, the initial couple of weeks (if you like your kid!) are pretty heart-wrenching. Just makes reunions sweeter I suppose.

      1. I just can’t imagine it, I can’t imagine Ben not being here! At least Bob will never leave home!! X

      2. True! My two cats are taking the brunt – lots of cuddles whether they like it or not 😉

      3. Ha ha! I’d be the same, I ‘like’ my child a lot! At the moment anyway…he is only 12…!!

      4. From what I hear boys are ‘easier’ than girls. But my daughter is a joy and never went through typical “Kevin the teenager” stage. We are blessed, and it sounds like you are too. Crossed fingers!

      5. Everything crossed!! 🙂 x

  11. Beautiful bowl of pad thai and especially seems like the perfect easy but nourishing meal for students. Love my brown rice noodles (still sourcing from the US) and am always looking for new ways to use them. And this sauce with the tamarind especially looks delicious. Hope your adjustment to a new routine gets easier with the months, Kellie!

    1. Thank you, sweet Katie. All is getting better every day. She is coming home on Friday so these are on the menu. These and a helluva lot of fresh vegetables and avocado toast!

  12. I was seduced by the crepe idea… but this looks marvellous! The flavours and textures look and sound wonderful. I might still try it with a crepe too after I’ve done the thin omelette. Thanks!

    1. I am trying this with a dosa today! But the omelet makes this nicely filling. Protein keeps me from getting ‘hangry’

      1. I know what ‘hangry’ feels like! I’ll give both a try for sure!

  13. I love pad thai, but this is such a great twist on it. Yum!

    1. Thanks so much, Dannii. Much healthier than a typical UK version of this wonderful dish. I’m sure in Thailand it is healthier still!

  14. Elizabeth says:

    Oh this sounds so gorgeous – please come and cook for me, pretty please! 🙂

    1. Well, next time you are in Edinburgh, let me know and we can cook together. You can do sweet and I can do savoury. And you take ALL of the pictures. Okay?

  15. Eshe says:

    What lovely pics…I will definitely try this. By the way, do u have any recipes for an eggless butter cake?

    1. Eshe, unfortunately I don’t. You would be lucky to see much of any cakes on food to glow lately! But I just looked and found this on Google and read it through. Looks nice! Option of melted butter or oil as the fat. And no eggs, of course.

  16. WOW – these look amazing! And I love the idea of omelettes even better than crepes so I don’t mind that at all 😉 great recipe!

    1. Thanks so much, Becca. And thank you for the Reddit referral. I am noticing a spike in my stats thanks to you. 🙂

  17. This is such a creative way to eat eggs! I love the flavors.

  18. sjbreunig says:

    This looks amazing!

  19. How delicious!!!

  20. Violet says:

    Love love your beautiful photos and this yummy creative recipe, with a healthy twist! 🙂 Thanks for sharing!! XO, Violet

    1. Thanks Violet. I’m glad you like it. Yes, quite a bit healthier than usual rather oily and carby Pad Thai (at least in UK and US).

  21. Sally says:

    You can imagine how I feel reading this post (and yes did the obligatory march round for quirky Swedish things while in Edinburgh). We did have the meatballs (pork is a novelty) first time for me … and the last. Pleased and oh so proud to report that elder teen seems to be tackling food shopping and cooking with relish. Will send this one her way – after a trip to Thailand this summer she’s developed a passion for the food.

    1. Those meatballs smell good, but that’s about all. 😉 What a relief for you and KP that your daughter is settling in so well. I hope she has a wonderful time studying in Edinburgh. Just so you know, it is a beautifully sunny morning and expected to be up to 17C. She has lots of opportunities to enjoy herself here in Edinburgh.

      1. Sally says:

        Too many 🙂

  22. These crepes look delicious! That’s a recipe that I would love to try.

  23. Eshe says:

    Thanks…looks a bit like a chemistry class experiment, but will give it a go!

  24. platedujour says:

    It looks healthy and delicious, and I love the pictures. As always looking at your food is a real feast for my eyes, stomach and for my heart 😀

    1. Aw, thank you! What a lovely comment 🙂 *beaming*

  25. Looks amazing kellie! Love the recipe and the gorgeous vibrant colours!

  26. Shannon says:

    Um, is this a food post? Not a photography post? Because that second photo is worthy of hanging on the wall of my kitchen! I will come back and comment in earnest later, after I’ve given a full read, but that was my first thought on the scan. TTFN.

    1. Cheers, Shannon. 🙂 I don’t agree, but that’s very kind of you to say/write. I hope you like the recipe when you come back!

    2. Shannon says:

      Okay, I must say that the first time I saw the post, one thing came to mind: too much work. Then after reading through the recipe, I see that it is not the case at all. Of course, we don’t eat eggs at all, so some other base would have to be subbed. Not sure if a vegan egg-sub would work here. Perhaps I could experiment with a blended tofu/Vegg combo that would pass as an omlelet-disquised-as-a-crepe.

      As for your daughter, you are one lucky lady!! I can only dream of the day when I watch my kids actually morph into the people they are meant to be; I’m a decade away at least. For you to be laundry and lunch lady, all while spectating this wonderful transformation must be exciting. Enjoy the view.

      PS – I do like the “recipe card” look with the print option. Where did you find this? Is it a WP thing, or did you code it?

      1. Ha! You think I coded it! No. Hopeless with stuff like that. I can’t remember how I found it, but I would just Google (or whatever) ‘recipe shortcode for hosted WordPress’. Maybe someone reading this will know. I think I say it earlier this year as a WordPress post about shortlisted. As for the crepe, dosa or socca would do nicely. Especially the former. Seeing my baby this weekend so I’m on cloud nine 😉

      2. Shannon says:

        Found it!! Thank you for that discovery. I will learn more from WP support forums; this will help me with GreensForGood posts. I’ve not been happy with any “formats” I’ve used with my theme, so perhaps I can move forward with a couple now.

      3. Yay!! It’s really easy to sort. Good luck!

      4. Shannon says:

        Well, it’s not as “pretty” as your food posts, but I was able to use the recipe widget for my favorite squash soup recipe. I posted it at DirtNKids, if you want to have a look. Thanks for the tip!

      5. It is lovely, Shannon. And so are your wild bird shots – really stunning!

  27. Oh I don’t envy you and your daughter going off to uni. I can see how fast it comes around and I can’t bear the thought of it. Still you will always be her inspiration and I bet she is a mean cook because of you. That is far more than a lunch lady! Adore the sound soy these crepes and love Clearspring products too 🙂

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