Pad Thai (ผัดไทย)

Name: Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200g flat rice noodles, soaked; 200g prawns, peeled; 100g firm tofu, cubed; 2 eggs, lightly beaten; 3 tbsp tamarind paste; 2 tbsp fish sauce; 2 tbsp palm sugar; 1 tsp chilli flakes; 3 garlic cloves, minced; 1/2 cup bean sprouts; 3 spring onions, cut into 2-inch pieces; 3 tbsp oil; 1/4 cup roasted peanuts, crushed; Lime wedges to serve

Wok-tossed rice noodles with prawns, tofu, egg, and crushed peanuts in a tamarind-fish-sauce glaze — Thailand's most iconic street food.

Cuisine: Thai (Thailand) · Style: One Pot · Protein: Prawn · Total time: 30 minutes · Difficulty: medium · Servings: 2 · Spice: 2/5

Ingredients

200g flat rice noodles, soaked
200g prawns, peeled
100g firm tofu, cubed
2 eggs, lightly beaten
3 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp palm sugar
1 tsp chilli flakes
3 garlic cloves, minced
1/2 cup bean sprouts
3 spring onions, cut into 2-inch pieces
3 tbsp oil
1/4 cup roasted peanuts, crushed
Lime wedges to serve

Steps

Whisk tamarind, fish sauce, palm sugar, and chilli flakes into a pad thai sauce.
Heat oil in a wok until very hot. Add garlic and prawns, sear 1 minute.
Push to one side, add tofu, and brown briefly.
Push everything aside, crack in eggs, let them set for 20 seconds, then break up.
Add drained noodles and pour in the sauce. Toss on high heat 2 minutes.
Add bean sprouts and spring onions. Toss 30 seconds.
Plate, top with crushed peanuts, and serve with lime wedges.

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