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Pad Thai noodles

Name: Pad Thai noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Thai recipes
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

Published: 29 Feb 08
Updated: 18 Mar 24

Try this tasty Pad Thai recipe made with rice noodles, peanuts, beansprouts and fresh coriander – it can be on the table in around 20 minutes. You could easily double it too.

Easy
March 2008

Test kitchen approved

Serves 4
Ready in 20 minutes

Try this tasty Pad Thai recipe made with rice noodles, peanuts, beansprouts and fresh coriander – it can be on the table in around 20 minutes. You could easily double it too.

Nutrition: per serving

Calories: 381kcals
Fat: 17.9g (2.6g saturated)
Protein: 16.8g
Carbohydrates: 40.9g (3.7g sugars)
Salt: 2.4g

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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

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Method

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

Divide between bowls and garnish with the remaining chillies, peanuts, onions, beansprouts and coriander leaves.

Recipe from March 2008 Issue

Nutrition

Nutrition: per serving

Calories: 381kcals
Fat: 17.9g (2.6g saturated)
Protein: 16.8g
Carbohydrates: 40.9g (3.7g sugars)
Salt: 2.4g

delicious. tips

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