Medium rice noodles and tender prawns turn this prawn pad Thai into a mouth-watering lunch recipe that is sure to keep you full until dinner time. With plenty of flavour, this delicious dish combines shallots, tamarind paste and spring onions together to make a tangy, yet complimenting mix with the king prawns. Garnish with lime juice and serve hot.
- 125g dried medium flat rice noodles
- 2tsp light soft brown sugar
- 4tsp tamarind paste (see tip)
- 4-6tsp fish sauce
- Pinch of crushed dried chillies
- 1tbsp sunflower oil
- 1 egg, beaten
- 1 shallot, peeled and chopped
- 150g pack peeled raw king prawn tails
- 2-3 spring onions, trimmed and sliced
- 60g bean sprouts
- 60g mangetout, cut into strips
- 30g roasted salted peanuts, crushed
- 2tbsp fresh coriander, chopped
- 1-2 limes, 2 cheeks cut off
Soak the noodles in hot water for 15 mins, until just soft. Drain, rinse and set aside. Mix the sugar, paste, fish sauce, chillies and 2 teaspoons of water in a small bowl.
Heat half the oil in a wok, add the egg, and let it scramble. Tip it out onto a plate. Add the rest of the oil and the shallot and prawns to the wok and cook for 1-2 mins.
Add the noodles. Pour in the dressing and simmer for a few seconds until it’s absorbed, then add the spring onion, bean sprouts and mangetout. Warm through. Add the egg. Sprinkle in half the nuts and coriander.
Serve on 2 warm plates. Garnish with the rest of the nuts, coriander and lime cheeks.
Top tip for making Prawn pad thai
If you don’t have tamarind paste, you can use 2tsps Thai curry paste instead.