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Pad Thai Recipe

A delicious, quick and easy stir-fry using simple ingredients, perfect for a mid-week family meal. Love Thai food? Explore our full menu for more authentic dishes.

Ingredients:

· 250g medium rice noodles

· 2 tsp tamarind paste

· 3 tbsp fish sauce

· 2 tsp sugar

· 1 garlic clove

· 3 spring onions

· 2 tbsp vegetable oil

· 1 egg

· 200g large cooked prawn

· 75g beansprouts

· Chopped salted peanuts (for serving)

· Lime wedges (for serving)

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Method:

1. Boil a kettle. Put the noodles into a large bowl and cover with the boiling water. Leave to stand for 5-10 minutes until the noodles have softened. Drain well. You can do this ahead of time, if you do, run the noodles under cold water and toss them through a bit of oil to prevent them from sticking together.
2. Mix the fish sauce, tamarind paste and sugar together in a bowl.
3. Trim the ends from the spring onions and cut into thin slices approximately 1cm in length. Then peel and finely chop the garlic.
4. Heat the wok (or a large saucepan) over a high heat, once it is very hot pour in the oil and swirl it around. Add the garlic and spring onions and stir-fry. To stir-fry, use tongs or a spatula and keep the veg moving around the pan at all times. Cook for 30 seconds, or until the veg begins to soften.
5. Move the vegetables to the side of the wok and crack an egg open in the centre of the wok. Stir the egg for 30 seconds until it begins to set and resembles scrambled egg.
6. Add the beansprouts and prawns, then the noodles, and pour the fish sauce over the top. Toss everything together and heat it through.
7. Serve onto plates and garnish with chopped peanuts and lime wedges (as preferred).