Nutritional values are estimates per serving
Thailand's most famous noodle dish done properly at home. Tangy, nutty, a little sweet. Once you nail this you will never order it out again.
A note from us
Pad Thai is one of those dishes that rewards good technique more than specialist ingredients. The most important things are a very hot wok, good quality fish sauce and tamarind paste — both available in most large UK supermarkets. Dried shrimp and preserved radish are traditional but completely optional — the recipe is excellent without them.
What you need 🛒
How to make it 👨🍳
Soak the Rice noodles in cold water for 30 minutes until pliable but not fully soft — they finish cooking in the wok.
Stir together the Fish sauce, Tamarind paste, and Brown sugar in a small bowl until the sugar dissolves. This is your pad thai sauce.
Heat the Vegetable oil in a wok or large pan over the highest heat you have until it is just starting to smoke.
Add the Garlic cloves and stir-fry (toss constantly over very high heat) for 30 seconds until golden.
Add the Raw king prawns and cook for 2 minutes until pink all over.
Push everything to one side. Crack the Eggs into the empty side of the wok and scramble them lightly, then fold through the prawns.
Add the drained noodles and pour the pad thai sauce over everything. Toss with tongs for 2 minutes until the noodles are tender and coated.
Add the Beansprouts and Spring onions and toss for 30 seconds — they should keep some crunch.
Serve topped with Roasted peanuts, Dried chilli flakes, and the Lime cut into wedges for squeezing over.
