Pad thai recipes
Our top 3 of 8 Pad thai recipes
Tips
For a Vegetarian option leave out the Prawns and replace with some tasy Veg like Mange Tout and Baby Sweetcorn. Or you could replace the Prawns with Chicken if desired (just make sure it is cooked properly) For those of you who like it HOT - add extra chilli as desired!!
Ingredients
- 2 tbsp Sunflower Oil
- 200g Raw Tiger Prawns. Peeled and de-vined (Optional)
- 1 Clove Garlic. crushed
- 1 inch Grated Ginger Piece
- 1 Egg. beaten
- 400g Stir Fry Pad Thai Noodles (I use Sharwoods)
- 2 Medium Carrots. Grated
- 300g bean sprouts
- 1 tbsp Brown Sugar
- 3 tbsp fish sauce (nam pla)
- 1 zest and juice of lime
- 50g Peanuts. finely chopped (I use the blender)
- 1 Red Chillies. Finely Chopped
- 3 Spring Onion. finely sliced
Method
- Heat the oil in a wok or large frying pan and stir-fry the prawns for 3-4 minutes until just pink. (If you are using ready-cooked prawns, defrost if frozen, and stir-fry for just 1 minute).
- Add the garlic and ginger, cook for 1 minute more, then add the beaten egg and cook, stirring until lightly scrambled.
- Add the noodles, carrot, bean sprouts, sugar, fish sauce and lime zest and juice and cook for 1-2 minutes until really hot. Sprinkle in the peanuts, chilli and spring onions.
- You can serve this hot or cold.
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Add commentIngredients
- 3tbsp oil
- 300g cubed chicken breast
- 2 garlic cloves, crushed
- 1 red chilli, chopped
- 3 beaten eggs
- 300g cooked rice noodles
- 3tbsp fish sauce
- 1 lime, juice
- 1tbsp muscavado sugar
- Handful beansprouts
- 4tbsp roasted salted peanuts
- 6 spring onions, chopped
Method
- Heat 3tbsp oil in a wok. Add 300g cubed chicken breast and stir-fry for 6 mins.
- Add 2 crushed garlic cloves and 1 chopped red chilli and cook for 30 secs.
- Add 3 beaten eggs and stir-fry until they look scrambled.
- Add 300g cooked rice noodles, 3tbsp fish sauce, juice of 1 lime and 1tbsp muscovado sugar. Add 4tbsp roasted salted peanuts, 6 chopped spring onions and handful beansprouts. Toss and serve.
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Add commentIngredients
- 200g/8oz raw prawns
- Small pack coriander. stalks finely chopped. leaves roughly chopped
- 2 x 200g packs straight-to-wok pad Thai noodles
- 85g/3oz beansprouts
- 1 egg. beaten with a fork
- Juice 1 lime. plus wedges to serve
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp roasted peanuts. roughly chopped. to serve
Method
- Dry-fry the prawns and coriander stalks in a non-stick frying pan for one to two minutes until the prawns are just pink.
- Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for one minute more until the egg is just cooked and everything is well mixed - you might want to use a pair of tongs to make this easier.
- Remove from the heat, mix in most of the coriander leaves, then divide between two bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.
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