By Emma Gillespie
Pad Thai
6 steps
Prep:10minCook:20min
This Pad Thai recipe is the perfect combination of authentic flavour combined with convenience, and serves 2-3 people. You can amend the recipe to suit, for example you could add chicken. You can also add in green veg such as kale, or serve with Pak choi on the side.
If your tamarind paste is very dark, halve the quantity.
Updated at: Fri, 19 Jul 2024 15:30:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
65
High
Nutrition per serving
Calories730.3 kcal (37%)
Total Fat21.5 g (31%)
Carbs110.2 g (42%)
Sugars19.7 g (22%)
Protein25.4 g (51%)
Sodium1468 mg (73%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil a kettle and then boil the noodles for 5 minutes, then rinse and set aside.
Sauce PanStep 2
Meanwhile, slice up the chorizo and fry it with a little oil if necessary, adding the prawns once the chorizo is starting to look well fried.
Frying PanStep 3
Add the peanut butter and crushed garlic to the frying pan and fry for a couple of minutes, mixing with the prawns and chorizo.
Step 4
Add the noodles along with the tamarind paste, sugar, fish sauce and chilli flakes (I like to prepare these first in a small bowl and mix together). Mix with the noodles quickly whilst the pan is on a high heat.
Step 5
Push everything to the side and crack in the eggs, then scramble them with a wooden spoon or cooking chopsticks and, when they are mostly cooked, mix them through the noodles.
Step 6
Serve with chopped spring onions and lime wedges, with veg on the side if desired.
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