A pad thai used to be my go-to dish when out for Asian food. A fail safe. Something you could trust would be pretty darn tasty wherever you were. That was up until I made a conscious promise to myself that I needed to start trying new things on the menu.
But before recently I never knew how easy it was to make. Like super speedy!
Ok so the noodles might take a tiny bit of patience – you have to soak them and stir them as soon as they start to soften to try and stop them from sticking to each other. Once soft enough to wrap round a fork, you drain, rinse with cold water and stir in a little oil to avoid them sticking some more.
Not that difficult really.
The egg, fish sauce, tamarind paste, garlic, onion and chilli give the dish tonnes of flavour, so you don’t feel the need for any sauce (I always put so much sauce in my stir fries), and the mixture of textures from the bean sprouts, prawns, nuts and fresh red chillis make for a fab combination. One delicious nutty noodle dish!
It only takes about 15-20 minutes in total, making it perfect for midweek. It’s a big hit already in my flat, so we’ll definitely be whipping this up more often!
Have you tried to make pad thai before?
Quick and simple, you won't need to head out to get that pad thai fix anymore!
- 120 g medium rice noodles (the thick noodles which look almost clear when uncooked)
- 1/2 red onion
- 1 garlic clove
- 2 tbsp oil
- 1 egg
- 150 g king prawns pre-cooked
- 2 tsp tamarind paste
- 3 tbsp fish sauce
- 2 tsp sugar heaped
- 1/2 tsp dried chilli flakes
- 100 g beansprouts
- 50 g salted peanuts or more if you desire
- 1 fresh red chilli large, sliced
- 2 lime wedges for serving
Place the rice noodles in a large mixing bowl and cover with boiling water. Leave to stand for 5-10 minutes, until the noodles can easily wrap around the spines of a fork. Stir to loosen and separate the noodles, drain, swill in cold water, and drain again. Add 1 tbsp. oil and stir through so the noodles don't stick to each other.
Peel and finely chop the onion and garlic. Heat the remaining oil in a frying pan, fry off the onion and garlic over a high heat for 2-3 minutes until soft.
Make space in the middle of the pan, add the egg and stir continuously until it resembles scrambled egg.
Add the prawns and beansprouts and cook for a further 2 minutes. Whilst this is cooking, in a glass, combine the tamarind paste, fish sauce, sugar and chilli flakes. Add to the frying pan with the noodles, half the peanuts and half the fresh chilli and stir well. Continue to heat through for a further couple of minutes.
Split between two dishes, topped with the remaining fresh chilli, peanuts and a wedge of lime.