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
Small handful fresh coriander leaves
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.
- 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