Pad Thai

Name: Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 nests, soaked (200g) Rice Noodles; 12, peeled (250g) Prawns; 2 eggs (100g) Eggs; 2 1/2 tbsp paste (40g) Tamarind; 2 tbsp (30g) Fish Sauce; crushed (40g) Peanuts; 2 handfuls (120g) Bean Sprouts; 1, in wedges (25g) Lime

Recipes · Dinner · Recipe, Typed Supps

Ten minutes of cooking and twenty of preparation, in that order, because there is no time to chop once the pan is hot.

Allergens and patterns

Contains crustaceans, eggs, fish, peanuts. Fits: Pescatarian, Gluten-free.

Ingredients

2 nests, soaked (200g) Rice Noodles — Soaked in warm water until bendy but not soft. Boiled noodles turn to porridge in the wok.
12, peeled (250g) Prawns — In and out of the pan in ninety seconds, then returned at the end.
2 eggs (100g) Eggs — Scrambled in a cleared space in the pan, then broken through the noodles.
2 1/2 tbsp paste (40g) Tamarind — The sour half of the sauce, and what makes pad thai taste like pad thai rather than like sweet fried noodles.
2 tbsp (30g) Fish Sauce — The salty half. Tamarind, fish sauce and palm sugar in roughly equal measure is the whole sauce.
crushed (40g) Peanuts — Over the top, crushed rather than chopped, so some of it is dust and some is chunks.
2 handfuls (120g) Bean Sprouts — In for the last thirty seconds. They should still be raw in the middle.
1, in wedges (25g) Lime — At the table, and it is not a garnish — the dish is built expecting it.

Nutrition per serving

Calories: 448 kcal
Protein: 33.6g
Carbohydrate: 43.8g
of which sugars: 10.3g
Fat: 15.2g
of which saturated: 2.8g
Fibre: 4.9g
Sodium: 1959.6mg

Method

Soak the noodles and prepare every other ingredient before you turn the heat on.
Whisk the tamarind, fish sauce and a spoon of sugar into a sauce.
Sear the prawns and set aside. Scramble the eggs in the same pan.
Add the drained noodles and sauce, toss for two minutes, then return the prawns and add the sprouts. Serve with peanuts and lime.