Bangkok’s famous street noodles — a tangle of rice noodles, juicy prawns, crunchy peanuts and a sweet-sour tamarind sauce, all tossed together in a screaming-hot wok. Fast, fresh and properly addictive. Have everything chopped and ready before the wok heats — once you start, it takes barely ten minutes.
Ingredients
- 200g flat rice noodles
- 200g raw prawns, peeled and deveined
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp soy sauce
- 2 eggs, lightly beaten
- 2 garlic cloves, minced
- 100g bean sprouts
- 3 spring onions, sliced
- 2 tbsp roasted peanuts, crushed
- 2 tbsp vegetable oil
- 1 lime, cut into wedges
Method
- Soak the noodles: soak the rice noodles in warm water for 8–10 minutes until pliable, then drain.
- Make the sauce: whisk the tamarind paste, fish sauce, palm sugar and soy sauce together.
- Cook the prawns: heat the oil in a wok over high heat, add the garlic and prawns, and stir-fry for 2 minutes until pink.
- Scramble the eggs: push the prawns aside, pour in the eggs and scramble, then mix through.
- Toss it together: add the noodles and sauce and toss for 2–3 minutes until the noodles are tender and coated.
- Serve: stir in the bean sprouts and spring onions, top with peanuts and serve with lime wedges.
Recipe Card — Pad Thai with Prawns
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Serves: 2
Category: Main Dishes · Quick Meals · Rice & Noodles · Seafood
Cuisine: Thai