Pad Thai

Name: Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g flat rice noodles (dried) (soaked in warm water 30 minutes until pliable); 150 g prawns (peeled and deveined); 100 g firm tofu (cut into small cubes); 2 pcs egg; 3 tbsp tamarind pulp (soaked in 3 tbsp warm water and strained); 2 tbsp fish sauce; 2 tbsp palm sugar; 1 tbsp dried shrimp (chopped small, optional); 60 g preserved radish (chopped, optional); 2 cloves garlic (minced); 3 tbsp vegetable oil; 100 g bean sprouts; 3 stalks garlic chives or spring onion (cut into 4cm lengths); 40 g roasted peanuts (crushed); 1 pcs lime (cut into wedges, for serving); dried chilli flakes (to taste, for serving)

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A Cooksy cook

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Stir-fried rice noodles with egg, tofu, prawns, tamarind, palm sugar and fish sauce, tossed with bean sprouts and crushed peanuts. Thailand's best-known noodle dish, developed as a national dish in the mid-20th century.

Servings2 SERVINGS

Ingredients

0 of 16 gathered · scaled for 2

flat rice noodles (dried) · soaked in warm water 30 minutes until pliable200gprawns · peeled and deveined150gfirm tofu · cut into small cubes100gegg2tamarind pulp · soaked in 3 tbsp warm water and strained3tbspfish sauce2tbsppalm sugar2tbspdried shrimp · chopped small, optional1tbsppreserved radish · chopped, optional60ggarlic · minced2vegetable oil3tbspbean sprouts100ggarlic chives or spring onion · cut into 4cm lengths3roasted peanuts · crushed40glime · cut into wedges, for serving1dried chilli flakes · to taste, for servingtotaste

Method

Soak the noodles

Soak the dried rice noodles in warm water for thirty minutes until pliable but still firm, then drain well.

The noodles should bend without snapping and still have a slight bite — they finish softening in the wok.

30 min

Mix the sauce

Stir together the strained tamarind liquid, fish sauce and palm sugar in a small bowl until the sugar dissolves.

Fry tofu and dried shrimp

Heat the oil in a wok over high heat and fry the tofu cubes, dried shrimp and preserved radish for two minutes until the tofu is lightly golden.

2 min

Cook the prawns and garlic

Push the tofu aside, add the garlic and prawns, and stir-fry for two minutes until the prawns turn pink.

2 min

Scramble the egg

Push everything to one side of the wok, crack in the eggs, and scramble for one minute until just set.

1 min

Add noodles and sauce

Add the drained noodles and the tamarind sauce, and toss constantly for two minutes until the noodles are evenly coated and tender.

For a vegetarian pad thai, drop the prawns and dried shrimp, use extra tofu, and swap fish sauce for soy sauce.

2 min

Add sprouts and chives

Toss in the bean sprouts and garlic chives and stir-fry for one more minute until just wilted.

1 min

Serve

Pile onto plates, scatter with crushed peanuts, and serve with lime wedges and chilli flakes on the side.

gluten-freeunder-30-minnoodlesseafood

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Pad Thai

8 steps · 6 timers · 2 servings