Classic prawn pad Thai
- June 2009
- Serves 4
- Hands on time 25 mins, plus 12 mins cooking time
This prawn pad Thai recipe is summer cooking at its best. Not only is it delicious, but it’s low in saturated fat and ready in just over half an hour.
- 13.5g (2.3g saturated)
- 85g (15.2g sugars)
- 300g wide rice stick noodles
- 2-3 tbsp dried shrimp
- 3 tbsp prepared tamarind paste
- 3 tbsp nam pla (fish sauce)
- 3 tbsp palm sugar
- 2 tbsp vegetable or groundnut oil
- 3 garlic cloves, finely chopped
- 2 Thai or regular shallots, finely chopped
- 1-2 tsp chilli flakes
- 2 large free-range eggs, beaten
- 500g small, cooked and peeled prawns
- 2 handfuls beansprouts
- Bunch of spring onions, shredded
- Handful unsalted roasted peanuts, roughly chopped
- Bunch of fresh coriander, leaves roughly chopped
- 2 limes, cut into wedges
- Place the rice noodles in a large bowl and pour over warm water to cover. Put the dried shrimp in another bowl and add warm water to cover. Leave both to soak for 20 minutes or until soft, then drain well.
- Meanwhile, make the sweet-and-sour paste. Mix the tamarind paste with a splash of hot water to loosen. Add the fish sauce and palm sugar; mix, taste and adjust to give a nice combination of sweet, salty and sour.
- Heat the oil in a wok or frying pan. When it’s good and hot, fry the garlic and shallots for 30 seconds. Add the drained dried shrimp and chilli flakes and toss together. Add the drained noodles to the wok and stir-fry for a couple of minutes, then push to one side. Add the eggs and allow to set, then scramble them and mix into the noodles.
- Add the sweet-and-sour paste and stir well. Add the prawns, beansprouts, spring onions and half the peanuts. Toss well and cook for a few minutes.
- Divide the pad Thai among 4 serving bowls, sprinkle with the coriander and remaining peanuts, and serve with the lime wedges, to squeeze over.
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