- 200g dried flat rice noodles
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp light brown soft sugar
- 1 lime, half juiced, half cut into wedges to serve
The same shape, but smaller than…
- pinch chilli powder (optional)
- 4 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 100g firm tofu, diced
- 200g raw king prawns, butterflied
- 100g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g salted roasted peanuts, chopped
- 2 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp chopped pickled turnip (preserved radish)
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- soy sauce, to serve
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Soak the noodles in warm water for about 20 mins until softened but with plenty of bite, then drain. Meanwhile, mix together the tamarind paste, fish sauce, sugar and lime juice until the sugar dissolves. Season with a pinch of chilli powder if you like it spicy. Can be made up to two weeks ahead and kept in the fridge. If you make pad Thai regularly, double the quantity and keep half.
Heat half the oil in a frying pan and cook the tofu on each side until golden. Add the prawns and fry until they just start to turn pink. Tip the noodles into the pan and drizzle over the tamarind mixture with about 5 tbsp of water. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
Scatter over half of the peanuts, half the spring onion and all the turnip, and quickly toss together. Divide between two plates with the remaining peanuts, spring onion, chilli powder, lime wedges and soy sauce on the side, to garnish as preferred.