simple recipe for authentic pad Thai noodles.
Less than 30 mins preparation time
10 to 30 mins cooking time
- 1 tbsp dried shrimps (optional)
- 100g dried rice stick noodles
- 3 tbsp vegetable oil
- 2 eggs, lightly beaten
- 2 garlic cloves, smashed
- 200g small fresh prawns, peeled
- 100g bean sprouts, rinsed
- 2 spring onion greens, chopped into 3cm/1in lengths
- 3 tbsp Thai fish sauce (nam pla)
- 1 tbsp tomato ketchup
- 2 tbsp lime juice
- Â½ tsp dried chilli flakes or cayenne
- 1 tbsp palm or brown sugar
- 2 tbsp roasted peanuts, lightly crushed
- 2 tbsp coriander sprigs
- 1 lime, quartered
- Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it).
- Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.
- To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.
- To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.
- In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.
- To serve, scatter with crushed peanuts, coriander leaves and quartered limes.