Recipe
Pad Thai
A quick Thai noodle stir-fry with prawns, egg, tamarind and crunchy peanuts.
Ingredients
Method
20 mins prep10 mins cook30 mins total
Mix the tamarind paste, fish sauce and soy sauce in a small bowl. Have the noodles, prawns, egg, bean sprouts and spring onions ready beside the hob.
Heat the oil in a large wok or frying pan over high heat. Stir-fry the garlic and prawns for 2–3 minutes, until the prawns are pink and cooked through.
Push the prawns to one side, add the beaten egg and scramble until just set. Add the drained rice noodles and pour in the tamarind sauce.
Toss everything together for 2 minutes, adding a splash of water if the noodles need loosening. Fold through the bean sprouts and most of the spring onions.
Divide between bowls and finish with the chopped peanuts, remaining spring onions, sliced chilli and lime wedges.
Notes
Serve with lime wedges and extra peanuts for a fresh, crunchy finish.
About this recipe
This Pad Thai balances tangy tamarind, savoury fish sauce and a little sweetness around chewy rice noodles, prawns and egg.
Keep the ingredients ready before cooking, as the noodles come together quickly in one hot pan.
