Pad Thai
Springy rice noodles with sweet-sour tamarind sauce, plump prawns and a squeeze of lime that pulls the whole thing into focus. Fifteen minutes, and far better than the sticky orange version anyone ever delivered you.
- Total time
- 15 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Soak the noodles in hot tap water for 8 minutes until bendy but still firm, then drain well; they finish cooking in the pan.
Stir the tamarind, fish sauce and sugar together in a bowl until the sugar dissolves, and taste for a sharp sweet-sour balance.
Heat 2 tbsp oil in a wok over high heat, add the prawns and stir-fry 2 minutes until they curl and turn completely opaque and firm, then push them to one side.
Add the last tablespoon of oil, crack in the eggs, scramble them for 45 seconds until just set with no runny parts, then add the drained noodles and the sauce.
Toss over high heat for 2 to 3 minutes until the noodles have drunk the sauce and are tender, adding a splash of water if they seize up.
Throw in the beansprouts, spring onions and half the peanuts, toss twice, and serve with the rest of the peanuts, lime wedges and chilli flakes.
Read all that and thought “absolutely not”?
Completely fair. Pad Thai is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.