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Pad Thai

It’s a popular stir-fried noodle dish commonly served as street food in Thailand and this version tastes very authentic. Try using shredded cooked chicken instead of prawns or shredded carrot, courgette and baby corn as a vegetarian option
 

Ingredients

200g pack Thai Taste Folded Rice Noodles
1 tbsp Cooks’ Ingredients Tamarind Paste
2 tbsp Thai Taste Fish Sauce
1 tbsp soy sauce
1 tsp caster sugar
1 tbsp oil
1 clove garlic, crushed
1 bunch salad onions, sliced
2 medium eggs
150g pack cooked king prawns
125g beansprouts
100g roasted unsalted peanuts
2 tbsp chopped coriander
 

Method

1. Cook the noodles according to pack instructions. Mix together the tamarind paste, fish sauce, soy sauce and sugar.

2. Heat the oil in a wok or large frying pan and fry the garlic and salad onions for 1-2 minutes, crack in the eggs and mix quickly to resemble scrambled egg. Add the prawns and beansprouts and cook for 1 minute. Stir in the cooked noodles, the sauce and all but 3 tbsp of peanuts.

3. Serve in big bowls scattered with the remaining peanuts and chopped coriander sprinkled over. 

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,998kJ
476kcals
Fat 20.6g
Saturated Fat 4g
Carbohydrate 50.8g
Sugars 6.9g
Protein 21.9g
Salt 3.7g
Fibre 2.4g

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