Pad Thai is quick and simple when you know how. A classic stir fry that you can get ready in minutes. Best experienced through Thailands famous street food stalls! You can mix this dish up by adding different proteins such as tofu, chicken or pork. Traditionally you would use palm sugar, however we are not fans of palm sugar here so we will be using honey instead to add that sweetness to the dish.
Total prep and cooking time – 20 minutes
Serves – 4
Serving recommendation: Straight on a plate or bowl, each with chop sticks and add a generous squeeze of lime, chilli flakes and drizzle of sriracha to add a good kick!
To get started, you will need a large pan or wok on a medium heat.
|2||Finely Sliced Shallots|
|2||Crushed Garlic Cloves|
|1 Tablespoon||Dried Shrimps (if available)|
|Juice of 1||Lime|
|2 Tablespoons||Tamarind Paste or |
White Wine Vinegar
|2 Tablespoon||Soy Sauce|
|2 Tablespoon||Fish Sauce|
|1 Tablespoon||Chilli Powder|
|10||Good Sized Prawns|
|To Serve||Chilli Flakes|
Finely Sliced Spring Onion
Roughly crush the peanuts leaving plenty of large pieces and add to the hot, dry wok. Toast for a couple of minutes until they start to brown and then set aside in a bowl.
Bring the pan back up to heat with a tablespoon of vegetable oil and add the sliced shallots. Allow to sweat for 5 minutes whilst you dice the dried shrimp, before increasing the wok to a high heat and adding both the dried shrimp and the garlic, cook for a further 30 seconds.
In a separate bowl, combine the honey, tamarind (or white wine vinegar if you prefer), soy sauce, fish sauce, lime juice and a little water to create your sauce.
Add your prawns to the wok, along with the sauce.
Add the noodles to the wok and combine everything to ensure everything is coated in the sauce and the noodles are cooking through.
Crack in the egg and keep everything moving, as the egg begins to cook you can add your beansprouts.
Keep the wok moving until the eggs and prawns are cooked and everything is coated in the sauce. This should take about 5 minutes, then finally add your peanuts back to the wok and stir through. Alternatively you can place your peanuts at the side of the plate as a garnish, as in the picture.
Serve immediately, with a tablespoon of chilli flakes at the side of the plate, lime wedges and a sprinkle of spring onion. I would highly recommend having a bottle of sriracha no the table too for that extra kick!