Pad Thai

Preparation: 10 - 15 Mins - Cook: 5 Mins

• 250g dried flat rice noodles

• 2 tablespoons fish sauce,1 tbsp lime juice

• 2 tablespoons pad Thai sauce

• 2 tablespoons oyster sauce

• 3 tbsp tamarind paste

• 1 tbsp chicken powder

• 65ml vegetable oil

• 2 garlic cloves, chopped

• 250g medium sized prawns- peeled

• 1/3 cup firm tofu

• 2 eggs, beaten

• 6 spring onions, chopped into 1 inch pieces

• a few springs chopped fresh coriander

• 1 lime, cut into wedges

• 2 cups bean sprouts

• 2 tablespoons chopped unsalted dry-roasted peanuts

Preparation method

1.Fill a large bowl with hot water and place the noodles in it to soak for 10 minutes.

2.In a small bowl, stir together the fish sauce, lime juice, palm sugar, oyster sauce,

tamarind paste, pad Thai sauce and chicken powder. Set aside.

3.Heat a wok or large fry pan over high heat and add vegetable oil. When the oil is hot,

stir in garlic and cook for about 10 seconds. Add the prawns and tofu cook, stirring

constantly until the prawns are opaque about 5 minutes.

4.Move everything in the wok out to the sides and pour the eggs in the center. Cook

and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook,

stirring everything constantly, until the noodles are tender. Add a bit more water if

needed to finish cooking the noodles.

5.Add the bean sprouts and spring onions. Remove from the heat and garnish with

chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.

6.Serve garnished with fresh coriander and remaining bean sprouts and lime wedges

on the side.

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Cookware used in this recipe

Nutritional Value per 100 grams

Just add - Meat , Seafood or Vegetables

Noodle with gravy sauce
( lard na)

Pad Thai: This is one of the most favorite Thai noodles in the world and it is easy to make at home with our delicious Pad Thai sauce.