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Pad Thai

Pad Thai Prep time: 10 mins 
Cooking time: 5 mins

Ingredients

  • 125g Blue Dragon Medium Rice Noodles
  • 1 tbsp vegetable oil
  • 150g tiger prawns, raw, de-veined and peeled
  • 1 garlic clove, crushed
  • 1 red chilli, de-seeded and finely chopped
  • 4 spring onions, trimmed and cut into 2.5cm lengths
  • 1 lime, juiced
  • 1/2 tbsp Blue Dragon Sweet Chilli Dipping Sauce
  • 2 tsp brown sugar
  • 1 egg
  • 1 tbsp coriander, chopped
  • 1 tbsp salted peanuts, chopped
Serves: 2

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Pad Thai

Perhaps the most recognisable Thai street food, these stir-fried rice noodles can be rustled up in minutes

Preparation:

  1. Cook/ soak the noodles following the pack instructions until al dente (with a slight crunch), drain and set aside.
  2. Heat the oil in a wok or frying pan and stir fry the prawns for 2 minutes. Remove with a slotted spoon and set aside.
  3. Reheat the wok, add the garlic, chilli and spring onions and stir fry for 1 minute.
  4. Stir in the noodles, lime juice, sweet chilli sauce and sugar.
  5. Push the vegetables and noodles to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
  6. Return the prawns to the wok, give a last stir and serve on warm plates garnished with the coriander and the roasted peanuts.

Useful tip:

Always soak your rice noodles before stir-frying or adding to a salad... more


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Reviews for Pad Thai


The Master Chef   27 November 2008

FAN-******-TASTIC Definately going to make this again. Thank heavens it only takes 5 minutes to make as I was sent back to the kitchen to make seconds!!