Pad Thai

Total Time 30

Servings: 4 4 servings

Course: Main Course

Cuisine: Thai

Ingredients Method Notes

Ingredients

Sauce

4 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar or brown sugar
1 tbsp oyster sauce

Pad Thai

250 g dried rice noodles sen lek, soaked in warm water for 20 minutes
250 g medium prawns peeled and deveined (or chicken, sliced)
200 g firm tofu cubed and fried until golden
3 tbsp vegetable oil
4 cloves garlic minced
3 shallots thinly sliced
3 eggs
150 g bean sprouts
4 spring onions cut into 2 cm pieces

Garnishes

80 g roasted peanuts roughly chopped
Lime wedges
Dried chilli flakes
Extra bean sprouts
Fresh coriander

Method

Mix all sauce ingredients together. Taste — it should be a balance of sour, sweet, salty and umami.
Heat a wok over very high heat until smoking. Add 2 tbsp oil. Stir-fry the garlic and shallots for 30 seconds.
Add the prawns (or chicken) and cook until just done. Push to the side.
Add the drained noodles and sauce. Toss to coat, cooking for 2 minutes.
Push the noodles to one side. Add 1 tbsp oil to the empty side and scramble the eggs. Once semi-cooked, fold into the noodles.
Add the tofu, bean sprouts and spring onions. Toss everything together for 1 minute. Remove from heat.
Serve garnished with chopped peanuts, lime wedges, dried chilli flakes and fresh coriander.

Notes

Source: Classic Thai recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.