This Pad Thai noodles recipe is deliciously nutritious and packed with all the scrumptious flavours you’d expect from a Thai take-away.
Pad Thai is one of the top ten most popular Thai dishes and for good reason. With delicious rice noodles, succulent prawns and an explosion of flavour from the onions, chilli, garlic and soy sauce, plus crunchy peanuts, it’s guaranteed to get your mouth watering. And the good news is that it’s really easy to make at home. It’s super quick to rustle up and you should be able to find rice noodles in most major supermarkets. A great one to enjoy with family and friends!
- 200g wide flat rice noodles
- 2tbsp vegetable oil
- 2 garlic cloves, peeled and crushed
- 2 medium eggs, beaten
- ½ - 1tsp chilli powder
- 200g uncooked, peeled king prawns, defrosted if frozen
- 225g beansprouts
- 4 spring onions, trimmed and cut into strips (approx. 4cm long)
- 2tsp brown sugar
- 2tbsp Thai fish sauce (nam pla)
- 1tbsp light soy sauce
- 50g chopped roasted peanuts
- Juice of ½ lime
- Extra beansprouts and carrot strips to garnish (optional)
Soak the noodles in boiling water from the kettle for 10 mins. Drain thoroughly and set aside. Meanwhile heat 1 tbsp of the oil in a wok. Add half of the garlic and stir-fry for 30 seconds. Add the eggs and cook, stirring until just set. Set aside on a plate.
Wipe the wok clean with kitchen paper and add the remaining oil. Add the remaining garlic and the chilli powder. Stir-fry for 30 seconds. Add the prawns, beansprouts and spring onions and stir-fry for 3-4 mins until prawns turn pink.
Mix the sugar, fish and soy sauces and add to the wok with the noodles and egg mixture, peanuts and lime juice. Gently toss the ingredients together and when piping hot serve straight away, garnished with extra beansprouts and carrot strips (if using).
Top tip for making Pad Thai noodles
• If you can’t find rice noodles use medium egg noodles instead.