Pad Thai
Rice noodles tossed with tamarind, egg and prawns, finished with peanuts and lime.
Prep
20 min
Cook
12 min
Total
32 min
Serves
4
Per serving
520 kcal
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Instructions
Step 1: Soak the rice noodles in warm water for 20 minutes until pliable, then drain.
Step 2: Whisk the tamarind paste, fish sauce and palm sugar into a sauce.
Step 3: Fry the shallot and garlic in a hot wok, then add the prawns and cook 1 minute.
Step 4: Push aside, crack in the eggs and scramble briefly.
Step 5: Add the noodles and sauce and toss for 3 minutes until glossy.
Step 6: Fold in the bean sprouts and garlic chives.
Step 7: Serve with crushed peanuts, chilli flakes and lime wedges.
Ingredients
Quantities update automatically for 4 servings.
- 300 gRice noodles — soaked
- 250 gRaw prawns — peeled
- 2 wholeEgg
- 3 tbspTamarind paste
- 3 tbspFish sauce
- 2 tbspPalm sugar
- 150 gBean sprouts
- 60 gRoasted peanuts — crushed
- 1 wholeLime — cut into wedges
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 520 kcal
- Protein
- 24 g
- Carbohydrates
- 68 g
- Fat
- 17 g
- Saturated fat
- 3 g
- Fibre
- 4 g
- Sugar
- 14 g
- Sodium
- 1080 mg
These figures are estimates for general information only and are not medical or dietary advice.