Pad Thai

Name: Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thailand
Ingredients: 200g flat rice noodles (5mm wide); 200g raw tiger prawns, peeled; 100g firm tofu, pressed and cubed; 3 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp oyster sauce; 2 tsp palm sugar or brown sugar; 3 eggs; 3 garlic cloves, minced; 100g bean sprouts; 3 spring onions, cut into 3cm pieces; 60g roasted peanuts, crushed; 2 limes, halved

Thailand

Pad Thai was promoted as a national dish in the 1940s by the Thai government to encourage rice noodle consumption and build national identity.

Thailand's national noodle dish — rice noodles stir-fried with egg, tofu and prawns in a sweet-savoury tamarind sauce, finished with crushed peanuts and lime.

Prep

20 mins

Cook

15 mins

Difficulty

Medium

Calories

485 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

200gflat rice noodles (5mm wide)

200graw tiger prawns, peeled

100gfirm tofu, pressed and cubed

3 tbsptamarind paste

2 tbspfish sauce

1 tbspoyster sauce

2 tsppalm sugar or brown sugar

3eggs

3garlic cloves, minced

100gbean sprouts

3spring onions, cut into 3cm pieces

60groasted peanuts, crushed

2limes, halved

Method

Soak noodles in cold water 30 minutes until pliable but still firm. Drain.

Mix tamarind paste, fish sauce, oyster sauce and sugar. Taste — sweet, sour and salty in balance.

Heat wok over highest heat until smoking. Fry garlic 30 seconds, add tofu until golden.

Add prawns and cook until pink. Push everything to side.

Add noodles and sauce. Toss vigorously for 2 minutes.

Push noodles to side, crack eggs in, scramble briefly then fold into noodles.

Add spring onions and bean sprouts. Toss 30 seconds. Serve with crushed peanuts and lime.

Chef's Tip

The key is extreme heat and working fast. A domestic hob won't get hot enough — if possible use a gas burner on full blast outside.

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Pad Thai

Ingredients

Method

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