Easy pad Thai noodles
- July 2015
- Serves 4
- Hands-on time 40 min
A classic pad Thai noodle recipe – from food writer Ghillie James –made with shop-bought rice noodles, tofu, chicken, prawns, beansprouts and a tangy tamarind dressing.
Need something speedier? Try our quick pad Thai recipe; it’s ready in 25 minutes.
- 20.1g (8.8g saturated)
- 50.7g (9.8g sugars)
- 200g medium-thick flat rice noodles
- 2½-3 tbsp coconut, grapeseed or rapeseed oil
- 3 medium free-range eggs, beaten
- 1 tsp reduced-salt soy sauce
- 150g firm tofu (or 300g if not using meat/prawns), cut into 2cm cubes
- 1 free-range skinless chicken breast, sliced
- 125g sustainable king prawns
- 2 garlic cloves, chopped
- 2 good pinches cayenne pepper or 1 pinch chilli flakes
- 2 tsp ground dried shrimps (optional)
- 100g beansprouts
- 3 spring onions, finely chopped
- Fresh coriander, to serve
- Lime wedges, to serve
For the sauce
- 2 tbsp tamarind paste (from the world food section of supermarkets)
- 2 tbsp Thai fish sauce
- 1½ tsp palm sugar or honey
- 1 tbsp tomato ketchup
- 1-2 tbsp lime juice
- 3 tbsp roasted peanuts, finely chopped, plus extra to serve
- Prepare the noodles first so you can stir-fry everything quickly at the end. Put the noodles in a large bowl and pour over boiling water to cover. Leave to soften for 10 minutes. Drain and rinse in cold water, then toss with 1 tsp of the oil.
- Meanwhile, mix together all the sauce ingredients in a medium bowl. In another bowl, beat the eggs with the soy sauce.
- In a frying pan, heat 1 tsp of the oil, pour in the eggs and cook for a minute or so to make a large, thin omelette. Flip over, cook for a further few seconds, then slide onto a board and slice into pieces.
- Heat 2 tsp of the oil in a wok and stir-fry the tofu for 5-6 minutes over a medium-high heat until golden. It will break up a little but don’t worry too much about that. Remove with a slotted spoon to a paper towel-lined plate or add it to the sauce (see tip).
- Add another tsp of the oil to the wok and add the chicken and prawns, if using. Stir-fry for 3-4 minutes until cooked through. Remove to a plate.
- Add the remaining oil to the wok and, when it’s very hot, add the noodles and stir-fry until piping hot, then add the garlic and stir-fry for 1 minute. Add the sauce, prawns and/ or chicken, if using, the cayenne pepper or chilli and the ground dried shrimps (optional). Toss over the heat, then add the tofu and beansprouts. Toss together until the noodles are coated. Throw in the spring onions and chopped omelette, giving it all a final toss before transferring to a platter. Top with coriander and serve with lime wedges and extra chopped peanuts.
Recipe taken from Asia Light by Ghillie James (RRP £15.99, Kyle Books)
You can marinate the tofu in the sauce after frying to give it extra flavour.
Dried shrimps are widely used in Southeast Asian cuisine. Buy whole (they freeze well), then grind in a mortar and pestle when you need some – or buy the dried shrimps ready-ground. Both types are available from Asian grocers and online.
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