Pad Thai

Name: Pad Thai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 6 oz (175g) dried 5mm-wide flat rice noodles; 1 tsp sesame oil; 1 3/4 oz (50g) pot of potted brown shrimp (the teeny tiny shrimp in butter) (* (see note 1)); 1 1/2 tbsp vegetable oil; 1/4 tsp salt; pinch of garlic salt; 20 large raw king prawns (peeled and de-veined); 3 cloves garlic (peeled and minced); ½ tsp dried chilli flakes; 2 eggs (beaten); 2 tbsp fish sauce; 1 tsp tamarind paste; 2 tbsp sweet chilli sauce; 1 tbsp soft brown sugar; 2 tsp shrimp paste; 2 tbsp dark soy sauce or tamari for gluten free; 1 tbsp Thai preserved radish (chopped (optional)); 1/3 cup 40g roasted peanuts, coarsely chopped; 4 spring onions (scallion (halved, then finely sliced lengthways); 3 1/2 oz 100g fresh bean sprouts (mung bean sprouts); 2 tbsp roughly chopped coriander/cilantro; 2 limes (sliced into wedges); 1 fresh red chilli (sliced); Extra chopped coriander/cilantro (spring onions, chopped peanuts and chilli flakes)

11 steps

Prep:10minCook:20min

Sweet and savoury Pad Thai with ALL the toppings is way easier than it looks. A fantastic street food dish you can make at home in 30 minutes.

Updated at: Thu, 17 Aug 2023 09:01:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories437.9 kcal (22%)

Total Fat18.1 g (26%)

Carbs52.5 g (20%)

Sugars8.3 g (9%)

Protein18 g (36%)

Sodium1638.6 mg (82%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together - to prevent the noodles from sticking.

Step 2

Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt and garlic salt. Fry for 2-3 minutes until lightly golden.

Step 3

Remove the shrimp with a slotted spoon and place in a bowl - leaving the oil in the wok.

Step 4

Add the king prawns, garlic and dried chilli flakes to the oil in the wok. Fry for 2-3 minutes until the king prawns just start to turn pink.

Step 5

Whisk the eggs together and add to the prawns.

Step 6

Fry, stirring often with a spatula until the eggs are just scrambled.

Step 7

Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce/tamari.

Step 8

Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.

Step 9

Add the preserved radish, peanuts, spring onions (scallions), beansprouts and coriander (cilantro).

Step 10

Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.

Step 11

Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts and chilli flakes if you like.

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