pad thai paste

Whip up a pad thai for 4 people in no time: stir the whole jar of this easy-to-use paste through 4 cooked nests of noodles and your choice of prawns, shredded chicken or tofu. Cooking for two? Use half the jar and save the rest in the fridge.

Shop Cooks' Ingredients Pad Thai Paste

Prawn pad thai

Ring the changes by swapping the prawns for chicken or tofu in this simple lunch dish.

Cook some rice noodles as per the pack instructions. Drain, toss with a little sesame oil and set aside.
Stir-fry some strips of carrot, red onion and red pepper in a little oil for 3 minutes, or until beginning to go tender. Add some prawns and cook for 1 minute, then add some Pad Thai Paste and stir-fry for 30 seconds. Toss in the noodles and, when everything is piping hot, divide between bowls, garnishing with chopped coriander or Thai basil, roughly chopped peanuts and wedges of lime.

Pad thai joins that lengthy list of evocative-sounding dishes (salsa verde, cacio e pepe, chilli con carne etc) whose names sound a lot less exotic when they are translated into English. It simply means ‘Thai stir-fry’.

PAD THAI PASTE

Shop Cooks' Ingredients Pad Thai Paste

WHAT DOES PAD THAI PASTE TASTE LIKE?

A sweet, salty and sour paste made from shrimp paste, palm sugar and tangy tamarind.

TIPS, TRICKS & HACKS

Simmer a jar of Pad Thai Paste in coconut milk as a brothy base to soups and curries.
Use a spoonful or two in a marinade for salmon, chicken or pork.
Use a little to amp up the flavour of stir-fried carrots, peppers and baby corn.
Brush over king prawns before grilling or pan-frying.
Mix with lime juice, soy sauce and honey to dress cold rice-noodle salads.

easy MEAL idea

Prawn pad thai, serves 2

Ring the changes by swapping the prawns for chicken or tofu in this simple lunch dish. This recipe is easily doubled.

Cook 100g rice noodles as per the pack instructions. Drain, toss with a little sesame oil and set aside.
Stir-fry some strips of carrot, red onion and red pepper in a little oil for 3 minutes, or until beginning to go tender. Add some prawns and cook for 1 minute, then add half a jar of Pad Thai Paste and stir-fry for 30 seconds. Toss in the noodles and, when everything is piping hot, divide between two bowls, garnishing with chopped coriander or Thai basil, roughly chopped peanuts and wedges of lime.