Pad Thai is traditionally served as part of a meal, but you can add cooked prawns or chicken along with the peanuts in step 3 for a substantial main course.
Ingredients
- 25g tamarind pulp
- 150g dried medium rice noodles
- 2 tbsp Thai fish sauce (nam pla)
- 2 tbsp palm sugar
- 1 tbsp tomato purée
- Juice of ½ lime
- 3 tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 2 eggs, beaten
- 2 tbsp freshly ground dried shrimps
- ½ tsp crushed dried chillies
- 2 tbsp roasted unsalted peanuts, chopped
- 4 spring onions, shredded
- 175g beansprouts
- Small handful fresh coriander leaves
Method
- 1. Put the tamarind pulp in a small bowl and pour over 125ml hot water. Set aside for 10 minutes.
- 2. Put the rice noodles in a bowl, pour over boiling water and soak for 5 minutes. Drain and set aside. Strain the tamarind into a clean bowl and mix 2 tablespoons of the tamarind paste with the fish sauce, palm sugar, tomato purée and lime juice.
- 3. Heat the oil in a wok and add the garlic. Cook for 1 minute, then pour in the eggs and allow to set before chopping them up a little in the pan. Add the noodles and stir-fry for 1 minute. Stir in the tamarind mixture, shrimps and half each of the dried chillies, peanuts and onions. Stir-fry for 2 minutes. Reserve a handful of beansprouts and add the rest to the pan. Stir-fry for 1 minute.
- 4. Divide between bowls and garnish with the remaining chillies, peanuts, onions, beansprouts and coriander leaves.
Nutritional info
Per serving: 381kcals, 17.9g fat (2.6g saturated), 16.8g protein, 40.9g carbs, 3.7g sugar, 2.4g salt
Chef's tip
Pad Thai is traditionally served as part of a meal, but you can add cooked prawns or chicken along with the peanuts in step 3 for a substantial main course