Pad Thai is a cherished part of any Thai dinner party menu. These flavourful stir-fried noodles are mixed with a sweet and tangy tamarind sauce, eggs, tofu or prawn, bean sprouts, and peanuts, offering a crunchy and satisfying side dish that complements the main course beautifully.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
- 200g flat rice noodles (Pad Thai noodles)
- 200g prawns, peeled and deveined
- 200g firm tofu, diced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, sliced
- 2 tbsp crushed peanuts
- 1 lime, cut into wedges
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish (optional)
For the Sauce:
- 3 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp sugar
Method:
Start by soaking the flat rice noodles in warm water for about 20-30 minutes or until they are soft, and then drain them well. Meanwhile, prepare the prawns, tofu, and vegetables. You can also use this time to make the sauce by combining fish sauce, tamarind paste, and sugar in a bowl, stirring well to dissolve the sugar.
Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the diced tofu to the pan and fry it until it’s golden brown on all sides. Once the tofu is crispy and golden, push it to one side of the pan.
In the empty space of the pan, add the prawns and cook them until they turn pink, which usually takes about 2-3 minutes on each side, depending on their size. Once cooked, push the prawns to the side of the pan with the tofu.
Pour the beaten eggs into the empty space in the pan. Let them sit for a few seconds and then scramble them gently. When the eggs are fully cooked but still moist, combine them with the tofu and prawns.
Now, add the softened noodles to the pan. Pour the sauce over the noodles and toss everything together. Stir-fry the mixture for about 2-3 minutes or until the noodles are tender and have absorbed the flavours of the sauce.
Finally, add the bean sprouts and green onions, stirring them through the noodle mixture. You want to cook them just until they are slightly softened but still crunchy.
Once everything is well combined, transfer the Pad Thai to serving plates. Garnish each plate with crushed peanuts, fresh coriander, and a wedge of lime. Encourage everyone to squeeze the lime over their Pad Thai before eating, to add a burst of freshness to this flavourful dish.