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Pad Thai

 


Method 1

Ingredients

250g pack medium rice noodle

2 tsp tamarind

paste

3 tbsp fish sauce

2 tsp sugar

1 garlic clove

3 spring onions

2 tbsp vegetable oil

1 egg

200g pack large cooked prawn

75g beansprout

handful salted peanut

chopped to serve

lime

wedges, to serve

step 1

Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

step 2

Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

step 3

Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

step 4

Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

Method 2

🍜 Pad Thai

📝 Ingredients (serves 2)

For the sauce:

3 tbsp tamarind paste (or 2 tbsp lime juice as a substitute)

2 tbsp fish sauce (or soy sauce for vegetarian/vegan)

1½ tbsp palm sugar or brown sugar

½–1 tsp chili flakes (adjust to taste)

Optional: 1 tbsp soy sauce for extra depth

For the noodles:

150g (5 oz) flat rice noodles (medium width)

1–2 tbsp vegetable oil

2 garlic cloves, finely chopped

1 shallot, finely sliced (optional)

100g (3.5 oz) firm tofu, chicken, or prawns

1 egg, lightly beaten (omit or use vegan egg replacer if vegan)

100g (1 cup) bean sprouts

2 spring onions, sliced

2 tbsp crushed roasted peanuts

Fresh coriander & lime wedges, to serve

🔪 Instructions:

Soak the noodles:

Soak rice noodles in warm water for 20–30 mins until soft but not mushy.

Drain and set aside.

Make the sauce:

Mix tamarind paste, fish sauce (or soy), sugar, and chili flakes in a bowl.

Stir until sugar dissolves.

Cook protein and aromatics:

Heat oil in a wok or pan.

Add garlic and shallot, cook for 30 seconds.

Add tofu/chicken/prawns and cook until browned or cooked through.

Add egg:

Push everything to one side of the pan.

Pour in the egg and scramble it, then mix into the rest.

Add noodles & sauce:

Add drained noodles and pour in the sauce.

Toss everything well until noodles are coated and heated through (2–3 mins).

Finish with fresh ingredients:

Add bean sprouts and most of the spring onions.

Toss briefly to warm through but keep some crunch.

Serve:

Plate up and sprinkle with peanuts, extra chili, fresh coriander, and lime wedges on the side.

✅ Optional Add-ins:

Pickled radish or dried shrimp for authentic Thai flair

Shredded carrot or courgette/zucchini for extra veg

Crushed roasted cashews if allergic to peanuts



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