Recipe: Pad Thai

Pad Thai is one of the most popular noodle dishes around - it's aromatic, fresh and easy to make. It's also easy to make a vegetarian version - just omit the shrimps and prawns.

Pad Thai - serves 2

Ingredients for Pad Thai

  • 100g dried rice stick noodles
  • 200g fresh prawns, peeled
  • 100g bean sprouts
  • 100g shrimps, peeled
  • 3 tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 2 smashed garlic cloves
  • 2 spring onion greens, chopped
  • 3 tbsp Thai fish sauce
  • 1 tbsp tomato ketchup
  • 2 tbsp lime juice
  • 1/2 tsp dried chilli flakes or cayenne
  • 1 tbsp palm or brown sugar
  • 2 tbsp roasted peanuts, lightly crushed
  • 2 tbsp coriander sprigs
  • 1 lime, quartered

Instructions for making Pad Thai

  1. Soak the noodles in boiling water and leave for 15 minutes, or until al dente. Then rinse with cold water and drain
  2. Stir in 1 tsp of oil to coat the noodles and prevent them from sticking
  3. Heat 1 tbsp of oil in a pan and pour in the beaten eggs. Swirl to make a thin omelette. Turn it out, cut it into strips and set aside
  4. Heat the remaining oil in a wok. Add the garlic, shrimp and prawns and toss on a high heat. Set the cooked seafood aside
  5. Add the noodles, omelette strips, bean sprouts, spring onions, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat
  6. Mix in the prawns and shrimp
  7. Scatter with crushed peanuts, coriander leaves and quartered limes to serve

Tips for making Pad Thai

  • Omit the chillies if you're serving to kids or someone with a delicate palette!
  • The most important part of this recipe is getting the noodle texture right. They should be flexible and solid, not soft and mushy.

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