Prawn Pad Thai
Perfectly stir-fried rice noodles, and the tangy kick of tamarind sauce come together in this irresistible Pad Thai. Balanced with a touch of spice, the crunch of roasted peanuts, and a squeeze of fresh lime, this dish is a celebration of bold Thai flavours. Simple to cook and packed with vibrant fresh ingredients that make every bite unforgettable.
Ingredients 19
Sauce
250 g palm sugar
250 g tamarind paste
50 ml water
50 ml fish sauce
2 tbsp chilli jam
For Cooking
4 tbsp rice bran oil
1 red onion, peeled, sliced
200 g tiger prawns, medium-sized, peeled, tail on
100 g hard tofu, diced
400 g thin rice noodles, pre-soaked in warm water for 2 hours
4 tbsp sweet preserved radish
2 tbsp dried shrimp
2 tbsp Sriracha sauce
2 tbsp ketchup, optional
2 eggs, beaten
50 g garlic chives, cut 1 inch long
200 g bean sprouts
50 g peanuts, roasted and crushed
lime wedges, to serve
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Method 12
To Make Sauce
In a small pot, add the , , and . Bring to the boil on a medium heat.
Once boiling, turn heat to a low simmer for 3-5 minutes. Add and , then bring to the boil again on low heat, once comes to the boil, remove from heat and set aside. Ready to use.
To Cook Pad Thai
In a large wok or pan, heat on a medium-high heat. Add the and , cook for 1 minutes.
Add , continue cooking until prawns are half cooked or starting to turn white.
Add the , , and , cook for 2 minutes.
Add the pad thai sauce and , then keep cooking until the noodles soften and turn orange from the sauce.
Push the to one side of the wok and make a small well to cook the with direct heat from the wok.
Add a dash of in the well and fry the until they start to set (this step will happen slowly).
Start to mix through the rest of the mixture when the is cooked halfway through.
Add the , , and .
Cook until start to soften.
Transfer to a plate and serve with lime wedge, chilli flakes, and crushed .
Songkran Fa-A-Loon's tips
Thin rice noodles (also called Pad Thai noodles) can be found in most supermarkets. Soak the noodles in warm water until they become pliable but not mushy.
Prepare everything in advance. Pad Thai cooks quickly, so ensure all your ingredients are chopped, measured, and ready to go before you start cooking.
Don’t overdo the sauces. Use just enough sauce to coat the noodles without drowning them. Over-saucing can result in soggy noodles and a dish that’s overly salty or sweet.
