Pad Thai

Name: Pad Thai
Total time: 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 250 g dried rice noodles; 0 Thai chilli powder; 0 Lime wedges; 2.5 tbsp tamarind puree; 3.5 tbsp brown sugar; 3 tbsp fish sauce; 2 tbsp oyster sauce; 3 tbsp neutral oil; 3 garlic cloves, finely chopped; 1 small onion, sliced; 200 g chicken thigh, thinly sliced; 150 g prawn tails, peeled, deveined; 3 spring onions, cut into 3cm pieces, white and green part separated; 2 eggs, lightly whisked; 1.5 cups beansprouts; 0.5 cup firm tofu, sliced into strips; 0.33 cup finely chopped peanuts

10m

Serves 4

instagram.com

Pad Thai

instagram.com

10m

Serves 4

Directions

1Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
2Mix all ingredients for the Pad Thai sauce and set aside.
3Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
4Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
5Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
6Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
7Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
8Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.

Ingredients

250 g dried rice noodles
0 Thai chilli powder
0 Lime wedges
2.5 tbsp tamarind puree
3.5 tbsp brown sugar
3 tbsp fish sauce
2 tbsp oyster sauce
3 tbsp neutral oil
3 garlic cloves, finely chopped
1 small onion, sliced
200 g chicken thigh, thinly sliced
150 g prawn tails, peeled, deveined
3 spring onions, cut into 3cm pieces, white and green part separated
2 eggs, lightly whisked
1.5 cups beansprouts
0.5 cup firm tofu, sliced into strips
0.33 cup finely chopped peanuts

Equipment

wok or large pan

Pad Thai

10m

Serves 4

instagram.com

Pad Thai

instagram.com

10m

Serves 4

Directions

1Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
2Mix all ingredients for the Pad Thai sauce and set aside.
3Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
4Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
5Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
6Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
7Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
8Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.