Pad Thai noodles recipe

By Jenny White

  1. Serves 4
  2. Ready in 20 minutes
  3. Rating

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.

tried and tested
Pad Thai noodles

Ingredients

  1. 25g tamarind pulp
  2. 150g dried medium rice noodles
  3. 2 tbsp Thai fish sauce (nam pla)
  4. 2 tbsp palm sugar
  5. 1 tbsp tomato purée
  6. Juice of ½ lime
  7. 3 tbsp sunflower oil
  8. 2 garlic cloves, finely chopped
  9. 2 eggs, beaten
  10. 2 tbsp freshly ground dried shrimps
  11. ½ tsp crushed dried chillies
  12. 2 tbsp roasted unsalted peanuts, chopped
  13. 4 spring onions, shredded
  14. 175g beansprouts
  15. Small handful fresh coriander leaves

Method

  1. 1. Put the tamarind pulp in a small bowl and pour over 125ml hot water. Set aside for 10 minutes.
  2. 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. 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. 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

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