Pad Thai

Pad Thai

  • Rating: 3 out of 5.17 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Nutrition: per serving
HighlightNutrientUnit
kcal359
low infat8g
saturates1g
carbs57g
sugars5g
fibre1g
protein19g
salt3.17g
Advertisement

Ingredients

Method

  • 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.

RECIPE TIPS
CHINESE BEEF OR TOFU TOO
Cook thin strips of beef with broccoli florets for 5 mins before adding the garlic and spring onion. Use soy sauce instead of the tamarind mixture. You could also add carrot or use tofu for a veggie alternative.
SOGGY STIR-FRY?
A common mistake when stir-frying is to overcrowd the pan. Try to make sure the wok is no more than half-full, and cook in batches if you need to make more.
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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.17 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content