Finally, a version of our favourite Thai takeout Prawn Pad Thai that we can make at home! Pair with a side of your favourite fresh herbs and be sure to drizzle with a little lime just before serving.
Serves : 4
Prep Time : 10 – 15 MINUTES
Cooking Time : 10 – 15 MINUTES
Ingredients
Method
– Cook the noodles according to packet instructions, or place the noodles in a bowl and cover with boiling water and set aside for 15 minutes. Drain then set aside.
– Heat half the oil in a large pan over medium heat. Add the prawns and cook until just opaque. Remove from the pan and set aside.
– Add the shallot and stir fry for 2 minutes. Then add the fish sauce, maple syrup and tamarind paste and cook for 1 minute until well combined.
– Add the noodles, vinegar and chili powder (if using) and stir fry for 2 minutes.
– Reduce the heat to low and push the noodles to one side. Add the remaining oil then add the eggs into the pan.
– Push the noodles over the eggs and stir, scraping the base of the pan so the egg scrambles and mixes in with the noodles.
– Remove from heat. Add half the peanuts, most of the bean sprouts, chives and prawns and toss to combine.
– Transfer to serving plate and drizzle with the lime juice. Garnish with remaining peanuts and serve.
0 Comments