zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pad Thai

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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
     

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

    Serves: 4

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary