Mains
Thai
ThaiPad Thai
Thailand's famous stir-fried rice noodles, from a quick chicken version using a jarred sauce to an authentic prawn pad thai with tamarind, palm sugar and pickled radish.
Dairy-free
Better version
A homemade tamarind and fish sauce dressing with prawns, tofu and fresh aromatics.
Per serving£4.30
Total cost£8.60
Time30 min
Ingredients for 2
- 160 g flat rice noodles
- 150 g raw king prawns , peeled
- 100 g firm tofu , cubed
- 2 egg , beaten
- 2 cloves garlic , minced
- 120 g beansprouts
- 3 spring onion , sliced
- Sauce
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp soft brown sugar
- To serve
- 40 g roasted peanuts , crushed
- 1 lime , in wedges
Method
- Soak the noodles in warm water until pliable, then drain. Whisk the tamarind, fish sauce and sugar into a sauce.
- Fry the tofu in a hot wok until golden, then add the garlic and prawns and cook until the prawns turn pink.
- Push everything to one side, scramble the egg, then combine.
- Add the noodles and the sauce and toss over a high heat until the noodles are coated and tender.
- Stir in most of the beansprouts and spring onions and toss for 1 minute.
- Serve topped with peanuts, the remaining beansprouts and lime wedges.
Equipment
- wok
The three ways, side by side
Budget
Chicken and rice noodles tossed in a shop-bought pad thai sauce with peanuts.
Better
A homemade tamarind and fish sauce dressing with prawns, tofu and fresh aromatics.
Ultimate
Street-style prawn pad thai with a cooked tamarind-palm sugar sauce, dried shrimp, pickled radish and garlic chives.
