Prawn pad Thai

Name: Prawn pad Thai
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 150 g Dry rice noodles; 160 g Raw peeled prawns; 100 g Egg, without shell; 15 g Rapeseed oil; 20 g Fish sauce; 25 g Unsweetened tamarind paste; 15 g Sugar; 20 g Roasted peanuts; 100 g Mung bean sprouts; 30 g Spring onion; 8 g Garlic; 20 g Lime juice; 40 g Water

Rice noodles tossed with prawns, tamarind, egg and a crunchy peanut finish.

Estimated total time: 35 minutes2 portionsAbout 630 kcal per portion

Pad thai served in a bowl or on a plate — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

150 g Dry rice noodles
160 g Raw peeled prawns
100 g Egg, without shell
15 g Rapeseed oil
20 g Fish sauce
25 g Unsweetened tamarind paste
15 g Sugar
20 g Roasted peanuts
100 g Mung bean sprouts
30 g Spring onion
8 g Garlic
20 g Lime juice
40 g Water

Method

Prepare the rice noodles according to their packet and drain. Mix the tamarind, fish sauce, sugar and water into a sauce.
Heat the oil in a large frying pan. Cook the garlic briefly, then add prawns and cook until opaque throughout.
Push the prawns to one side. Add beaten eggs and scramble until set.
Add noodles and sauce; toss over medium-high heat until the noodles are tender and coated. Add a splash of water if needed.
Add sprouts and spring onion and cook until the sprouts are thoroughly heated. Finish with crushed peanuts and lime juice.

Contains several common allergens. Fish sauce, tamarind concentration and noodle brands vary. This version omits dried shrimp and preserved radish.

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Allergens and ingredient checks

Listed allergens: crustaceans, eggs, fish, peanuts. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Wikibooks

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