Pad Thai
Tamarind-glazed rice noodles with prawns, peanuts and lime — Thailand's beloved sweet-sour-savory plate.
- Total
- 35 min
- Serves
- 4
Thailand's most famous noodle dish: rice noodles tossed in a tamarind-fish-sauce-sugar sauce with prawns, egg, bean sprouts and spring onions, finished with crushed peanuts and a wedge of lime. Pad Thai balances sweet, sour, salty and savory in every bite. The lime and peanuts at the table make it sing.
Ingredients
- 125g Rice Noodles
- Juice of 3 Lime
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Muscovado Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Vegetable Oil
- 200g Tiger Prawns
- 4 finely sliced Spring Onions
- 140g Bean Sprouts
- 25g Peanuts
- Handful Coriander
- 2 Lime
- To serve sweet chilli sauce
Instructions
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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