Pad Thai
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Thai
- Course
- Main
- Ready in
- 20 min
- Effort
- Some steps
Ingredients
×1
- 125g Rice Noodles
- Juice of 3 Lime
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Muscovado Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Vegetable Oil
- 200g Tiger Prawns
- 4 finely sliced Spring Onions
- 140g Bean Sprouts
- 25g Peanuts
- Handful Coriander
- 2 Lime
- To serve sweet chilli sauce
Method
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Tags
- seafood
- spicy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.