Pad Thai
This flavorful Thai stir-fried noodle recipe is a burst of vibrant colors and exotic aromas. Soft rice noodles are tossed in a fragrant mix of garlic, coriander, chili, and lime zest, then combined with succulent tiger prawns, crunchy beansprouts, and zesty seasonings. The dish is finished off with a golden mix of beaten eggs, garnished with fresh coriander, lime wedges, and nutty toasted sesame seeds. Each bite is a delightful dance of savory, spicy, and citrusy flavors that will transport your taste buds to the lively streets of Thailand.
— Constant Cookbook
Ingredients
- 250g/9oz flat rice noodles
- 3 garlic
- good handful coriander
- 1 red chilli
- 2 limes
- 2 tbsp sunflower oil
- 20 raw tiger prawns
- 6 spring onions
- 100g/3½oz beansprouts
- 3 tbsp Thai fish sauce
- 1 tbsp light soft brown sugar
- 2 large free-range eggs
- wedges, to garnish lime
- 4 tbsp toasted sesame seeds
Instructions
- Cook the noodles according to the packet instructions then drain them and set aside.
- In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest.
- Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic.
- Add the prawns, half of the spring onions and half of the beansprouts and stir-fry for two minutes.
- Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked.
- Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 507kcal
- Carbohydrate Content: 59g
- Fat Content: 17g
- Fiber Content: 3.5g
- Protein Content: 28g
- Saturated Fat Content: 3g
- Sugar Content: 6g
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