Next level pad Thai served in a bowl

Next level pad Thai

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(3 ratings)

Prep: 15 mins Cook: 10 mins Plus soaking

Easy

Serves 2

Take the classic pad Thai to new levels, adding king prawns and tofu, pickled turnip and tamarind paste - a dish for two that's packed with flavour

Nutrition and extra info

Nutrition: Per serving

  • kcal992
  • fat45g
  • saturates7g
  • carbs98g
  • sugars12g
  • fibre6g
  • protein45g
  • salt7.5g
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Ingredients

  • 200g dried flat rice noodles
  • 2 tbsp tamarind paste
  • 3 tbsp fish sauce
    Fish sauce

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • pinch chilli powder (optional)
  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100g firm tofu, diced
  • 200g raw king prawns, butterflied
  • 100g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g salted roasted peanuts, chopped
  • 2 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp chopped pickled turnip (preserved radish)
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • soy sauce, to serve
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  1. 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.

  2. 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.
     

  3. 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.

  4. 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.

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Comments, questions and tips

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Barb Turk's picture
Barb Turk
11th Sep, 2019
5.05
Quick and delicious! Delighted to have found such a yummy staple - I've spent way too much money at my local Thai takeaway and will love making this instead. The whole family gives it two thumbs up!
poggly
14th Jun, 2019
5.05
Delicious. Left out the chicken as I’m pescatarian but it was so good; the family devoured it.
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Clare Weight
29th Jul, 2019
This looks similar to the Felicity Cloake version on the Guardian. That had 120g noodles which gave generous portions. I look forward to trying this, I imagine one's perfect pad thai is the result of experimenting!
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