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Easy pad Thai
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Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
100g rice noodles
1 tbsp fish sauce
1 tsp soft brown sugar
1 tbsp tamarind paste (or lime juice or white vinegar)
50ml warm water
2 tbsp vegetable oil
2 cloves of garlic, finely chopped
2 salad onions, sliced
150g cooked king prawns, shredded chicken or cubed firm tofu
2 tbsp salted peanuts, crushed
1 lime cut into wedges and crushed chilli flakes, to serve
Prawn crackers and sweet chilli dipping sauce (optional), to serve
1. Place the noodles into a large heatproof bowl and pour over a kettle of boiling water to cover. Leave to stand for 5 minutes until soft but not fully cooked then drain well and cool under running water.
2. For the sauce, mix together the fish sauce, sugar, tamarind paste and 50ml warm water in a small bowl.
3. Heat a wok or large frying pan over a high heat then add the oil, garlic and white parts of the salad onion. Cook for a few seconds then push to the side of the pan. Crack in the egg and stir fry until set.
4. Stir in the prawns, beansprouts and noodles then pour over the fish sauce mixture. Toss everything together and cook until piping hot. Divide between shallow bowls and top with the green part of the salad onions, the peanuts, lime wedges and a sprinkle of chilli flakes. Serve with prawn crackers and sweet chilli sauce on the side, if liked.
Typical values per serving: