Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pad Thai
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g dried flat rice noodles
- 2 tbsp groundnut oil
- 2 echalion shallots, halved and sliced
- 200g raw peeled king prawns, butterflied
- 1 egg, beaten
- ½ tsp hot chilli powder
- a handful beansprouts
- a handful chives, chopped, plus extra to serve
- 2 tbsp roasted peanuts, chopped
- lime wedges, to serve
SAUCE
- 1 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar or soft light brown sugar
Method
- STEP 1
To make the sauce, put all the ingredients and 3 tbsp of water into a small pan. Bring to a simmer, stirring, and cook for 2 minutes or until the sugar has dissolved. Cool.
- STEP 2
Pour just-boiled water over the noodles, cover and leave until just softened, then drain and rinse under cold water, then drain again.
- STEP 3
Heat the oil in a wok or large frying pan. Fry the shallots for 2-3 minutes or until soft and golden, then add the prawns and cook for another 2 minutes until pink. Push the prawns and shallots to one side then add the egg, stirring until it has scrambled, then add the noodles and toss for 2 minutes. Add the sauce, chilli powder, bean sprouts and chives, and cook for 30 seconds.
- STEP 4
Divide between two plates and scatter with peanuts, extra chives and serve with lime wedges to squeeze over.
