Pad Thai

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Good Food

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Recipe by Good Food

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1. Soften the rice noodles: 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.
2. Stir-fry the vegetables: 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.
3. Cook the egg: 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.
4. To finish: 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.

Cleaning your wok

The best way to take care of a non-stick wok is to season it after use. To do this, heat your wok with 1 tbsp vegetable oil and 1 tbsp salt. Swirl around the pan to coat. Then leave to cool and wipe off the salt crust with kitchen paper. This helps to keep your wok clean and stops the food from sticking.

Per serving

359 kcalories, protein 19g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 1g, salt 3.17 g

'This recipe was so easy that I'm looking forward to trying other variations. It served the right amount but everyone wanted seconds, so next time I'll make more.'

Latest comments and suggestions

• bosskax

  12 January 2008

  bosskax rated and commented on this recipe

  

  spot on this...the only thing i did wrong was not leave the noodles long enough in the water...they needed a bit longer but the sauce was so nice it didnt matter...still spot on though ;)

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• Elaine

  13 March 2008

  Elaine commented on this recipe

  Love this recipe. Very quick and extremely easy. Used straight from the pack noodles so was extra handy. Have cooked it twice now. For the standard ingredients above the only thing I would change is slightly less fish sauce. I found it a little salty. I also did a variation switching the bean sprouts for some mange-toute, and added a little fresh ginger and a teaspoon of oyster sauce. Was very nice.

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• Sarah

  29 March 2008

  Sarah rated and commented on this recipe

  

  This was surprisingly easy to make - the sauce was lovely.

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Not at all like the Pad Thai I've eaten in restaurants. If you make a few changes (double the quantity of egg mix, add some peanuts to it, and add the mix with the noodles and prawns then stir till you get a texture approaching carbonara sauce) then it's much improved.

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Ingredients

• 250g pack medium rice noodles
• 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 prawns
• 75g bean sprouts
• handful salted peanut , chopped to serve
• lime wedges, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Low-fat

Without the prawns

Ingredients

• 250g pack medium rice noodles
• 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 prawns
• 75g bean sprouts
• handful salted peanut , chopped to serve
• lime wedges, to serve

Per serving

359 kcalories, protein 19g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 1g, salt 3.17 g

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