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Pad Thai noodles recipe
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126 ratings
A classic Thai takeaway order, this Pad Thai recipe uses fat, juicy tiger prawns nestled among rice noodles and a gorgeous balanced sweet, sour and salty sauce. Finish your dish with a scattering of crushed peanuts, chilli, spring onion and fresh herbs for the ultimate Friday night fakeaway, ready in just 20 minutes. See method
Ingredients
- 2tbsp sunflower oil
- 200g raw tiger prawns, peeled and de-veined
- 1 clove garlic, crushed
- 2.5cm (1in) piece root ginger, peeled and grated
- 1 egg, beaten
- 2 x 200g packs Sharwoods Stir Fry Pad Thai noodles
- 2 medium carrots, grated
- 300g bean sprouts
- 1tbsp brown sugar
- 3tbsp fish sauce
- zest and juice of 1 lime
- 50g peanuts, finely chopped
- 1 red chilli, thinly sliced
- 3 spring onions, sliced
- handful parsley leaves, finely chopped
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
2510kj
600kcal
30%
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Fat
14g
20%
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Saturates
2g
10%
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Sugars
11g
12%
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Salt
2g
33%
of the reference intake
Carbohydrate 95.1g
Protein 21.8g
Fibre 3.4g
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 piping hot.
- Sprinkle with the peanuts, chilli, spring onions and fresh parsley. Serve hot or cold.
See more Thai recipes