Pad Thai

Ingredients

• 200g flat rice noodles, soaked
• 2 tbsp oil
• 200g prawns, peeled
• 2 eggs, beaten
• 2 garlic cloves, minced
• 1 cup beansprouts
• 3 spring onions, chopped
• For the sauce: 2 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp palm sugar (or brown sugar), 1 tbsp lime juice
• To serve: roasted peanuts, lime wedges, fresh coriander

Instructions

1. Mix the sauce in a small bowl.
2. Heat the oil in a wok and stir-fry the prawns until just pink; lift out.
3. Add the garlic, then push to one side and scramble the eggs in the empty space.
4. Tip in the drained noodles and the sauce; toss for 2 minutes.
5. Return the prawns and add the beansprouts and spring onions.
6. Serve with peanuts, lime and coriander.

Serving suggestions

• Lime wedges and crushed peanuts are essential.

Storage & reheating

Best fresh; doesn't reheat well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions