Pad Thai
Stir-fried rice noodles with prawns, egg, beansprouts and a tangy tamarind sauce.
- Time30 min
- LevelMedium
- Costabout £3.25 a head
Ingredients
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Method
- 1
Soak the noodles in hot water for 8 minutes until pliable but firm, then drain.
8 min - 2
Mix the fish sauce, tamarind, sugar, lime juice and chilli flakes in a small bowl until the sugar dissolves.
- 3
Heat half the oil in a wok over a high heat. Fry the prawns for 2 minutes until pink, then push to the side.
2 min - 4
Add the remaining oil and garlic, then crack in the eggs and scramble for 30 seconds.
- 5
Add the noodles and sauce and toss for 2 minutes until the noodles absorb the sauce.
2 min - 6
Add the beansprouts and half the spring onions and toss for 1 minute. Serve topped with peanuts, remaining spring onions and lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.