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Pad Thai

  • 4servings
  • 10minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 375 g medium dried rice noodles

  2. 30 ml cup fish sauce

  3. 2 tbsp soy sauce

  4. 4 tbsp tamarind juice

  5. 30 ml white malt vinegar , or rice wine vinegar

  6. 25 g sugar

  7. 30 g preserved ground radishes

  8. 40 ml vegetable oil , for frying

  9. 700 g large peeled prawns , with tails on

  10. 1 tbsp paprika

  11. 250 g bean sprouts

  12. 225 g tofu

  13. 4 cloves garlic , finely chopped

  14. 1 tsp cayenne pepper

  15. 100 g raw peanuts , roasted and finely crushed

  16. 1 bunchgarlic chives , chopped

  17. 3 egg omelettes , rolled and shredded

  18. 2 limes , cut into wedges

Instructions Jump to Ingredients ↑

  1. Soak noodles in hot water until slightly limp; drain and set aside.

  2. In a medium bowl, combine fish sauce, soy sauce, tamarind juice, vinegar, sugar, and radish. Stir, then set aside.

  3. Heat the oil in a wok or large frying pan over high heat. Add the prawns and paprika. Toss around the pan briefly using wooden spoon, until the prawns are half cooked.

  4. Add the bean sprouts, tofu and garlic.

  5. Add the cayenne pepper and noodles. Toss to combine.

  6. Stir in the sauce mixture until all ingredients are coated.

  7. Add the crushed peanuts and garlic chives.

  8. When the prawns are just cooked and all the ingredients are heated through, remove from the heat and serve immediately, garnished with shredded omelette and lime wedges.

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