Pad thai
Thailand’s famous street noodles: rice noodles tossed in a sweet, sour and salty tamarind sauce with prawns, egg and crunchy peanuts.
- 40 min25 prep · 15 cook
- MediumDifficulty
- 620 kcalper serving
Ingredients
- Flat rice noodles250 g
- Raw prawns, peeled300 g
- Firm tofu, diced150 g
- Eggs2
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm or brown sugar2 tbsp
- garlic3 cloves
- Shallots, sliced2
- Bean sprouts150 g
- Spring onions, cut into lengths4
- Roasted peanuts, chopped50 g
- Lime, in wedges1
- Vegetable oil3 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the noodles in warm water until soft but still firm, then drain.
- 2
Mix the tamarind, fish sauce and sugar into a sauce.
- 3
Heat the oil in a wok and fry the tofu, garlic and shallots until golden. Add the prawns and cook until pink.
- 4
Push everything aside, crack in the eggs and scramble them.
- 5
Add the noodles and the sauce and toss over a high heat until the noodles are tender.
- 6
Stir in the bean sprouts and spring onions for a final minute.
- 7
Serve topped with peanuts and lime wedges.
Tips and questions
- Why are my noodles mushy or stuck together?
- They were soaked too long. Soak them in warm, not boiling, water until just pliable; they finish cooking in the wok.
- Can I make it vegetarian?
- Yes: leave out the prawns, double the tofu and use soy sauce or vegan fish sauce instead of fish sauce.
- What can I use instead of tamarind?
- Lime juice with a little extra sugar gives a similar sweet-sour balance, though less deep.
Enjoy your meal!
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