There are loads and loads of variations of Pad Thai on the internet, some are good, some are not so. Depends what your looking for in your Pad Thai I guess. For me I like mine spicy and sour with lots of crunch and heavy on the coriander and thus over time this is the recipe that I have honed from trying out lots of versions. Feel free to tone down on the chilli and coriander a little if you like!!
Serves 1
Ingredients:
- 75g flat rice noodles
- 8 raw king prawns, deveined
- 2 spring onions finely sliced
- 1 and a half long red chilli, finely sliced
- 50g beansprouts
- 1 shallot, finely sliced
- 15g roasted peanuts, unsalted and lightly crushed
- large handful of coriander, chopped
- juice of 1 lime
- 1 egg, beaten
- 2 garlic cloves, finely chopped
- groundnut oil for frying
- 1 tbsp fish sauce
- 1/2 tbsp tamarind paste
- 1 tbsp light brown or palm sugar
- 1/2 tsp light soy sauce
Method:
- Cover the rice nodes with boiling water and leave to soak for 10 minutes
-
Make the dressing- combine the lime juice, soy, tamarind paste, fish sauce and sugar and set aside
-
Heat a large wok, when smoking add 2 tbsp oil. Add in the shallot, garlic and 1 chilli and fry for 1 minute, stirring constantly
- Add in the prawns and fry for a further minute and then add the peanuts (reserve a few to sprinkle over at the end)
Drain the noodles and toss well with the ingredients, the noodles will start to change texture.
Push all to one side on the wok, add in a little more oil and pour in the beaten egg. When the egg is just set, break it up with the wooden spoon and stir back in with the noodles
Add in the dressing and bean sprouts, most of the spring onion and stir through
Remove from the heat, stir through the coriander and sprinkle the rest of the nuts, spring onion and chilli over the top and serve!
Happy eating :)
