| Nice and easyPad Thai recipe Serves: 2 people Ready in: 25-30 minutes |
This Pad Thai recipe follows a simple and traditional Thai technique but my recipe makes a few minor twists to use ingredients easily available in the UK. This is definitely my favourite Pad Thai recipe as it is very straightforward, but is still delicious!
Pad Thai Ingedients
1/2 packet of Thai rice noodles approx 125g
10-12 Tiger prawns (fresh or frozen but defrosted)
1 tsp shrimp paste/ dried shrimp
3 large handfuls of beansprouts
4 tsp fish sauce
3 cloves minced garlic
2 chopped chillies (deseeded)
Good sprinkle of ground pepper
Juice of one lime
1 minced shallot
2 tbsp brown sugar
2 eggs
3 tbsp peanut oil or similar
To garnish
50g of chopped unsalted peanuts
A sprinkle of chopped chives
2 whole chopped spring onions
Pad Thai Recipe – Method
For ease lay all your colourful ingredients out in front of you.
Soak the rice noodles in boiling water for 4-5 minutes, using enough water to cover the rice noodles. Then drain and wash the rice noodles in cold water and add the shrimp paste/dried shrimp.
Prepare the tiger prawns whilst waiting for the rice noodles, ensure they are shelled and the black vein is removed.
Heat oil in a large pan, then add minced garlic, shallot and chopped chilli, cook on full for 1-2 minutes. Then and the shrimp and tiger prawns, fry for another 2 minutes or until prawns are pink.
Mix lime juice, ground pepper, fish sauce and brown sugar together in a bowl and add to pan.
Add rice noodles and toss about for 1-2 minutes and add eggs, allow it to cook a little then stir quickly. After another 1-2 minutes, remove from heat and stir in beansprouts.
Plate up and add half the garnish ingredients of chopped peanuts, spring onion and coriander. Servethe rest as a side garnish.
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