Try this pad Thai recipe or check out our broccoli vegetable pad Thai. If you want a lighter version of this noodle dish, then check out our healthy pad Thai.
Ingredients
- dried flat rice noodles 150g
- groundnut oil 2 tbsp
- echalion shallots 2, halved and sliced
- raw peeled king prawns 200g, butterflied
- egg 1, beaten
- hot chilli powder ½ tsp
- beansprouts a handful
- chives a handful, chopped, plus extra to serve
- roasted peanuts 2 tbsp, chopped
- lime wedges to serve
SAUCE
- tamarind paste 1 tbsp
- fish sauce 2 tbsp
- palm sugar or soft light brown sugar 1 tbsp
Method
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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.
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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.
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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.
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Step 4
Divide between two plates and scatter with peanuts, extra chives and serve with lime wedges to squeeze over.
Nutritional Information
- Kcals 608
- Fat 21g
- Saturates 4.3g
- Carbs 76g
- Sugars 12.1g
- Fibre 4.4g
- Protein 26.2g
- Salt 2.3g
