Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g pad thai noodles; 300 g raw prawns; 3 tablespoons tamarind puree; 2 1/2 tablespoons fish sauce; 2 tablespoons palm sugar; 3 tablespoons vegetable oil; 3 -4 garlic, gloves finely chopped; 2 eggs; 85 g chinese chives; 1/4 teaspoon chili powder, depending on taste; 2 tablespoons dried shrimp (ground or pounded); 2 tablespoons preserved turnip, finely chopped; 2 1/2 - 3 tablespoons roasted peanuts, chopped; 180 g bean sprouts; 3 spring onions, slivered; 1 long red chili, seeded and shredded, for garnish; cilantro, leaves (to garnish); lime wedge (to garnish)

Servings: persons

150 g pad thai noodles
300 g raw prawns
3 tablespoons tamarind puree
2 1/2 tablespoons fish sauce
2 tablespoons palm sugar
3 tablespoons vegetable oil
3 -4 garlic, gloves finely chopped
2 eggs
85 g chinese chives
1/4 teaspoon chili powder, depending on taste
2 tablespoons dried shrimp (ground or pounded)
2 tablespoons preserved turnip, finely chopped
2 1/2 - 3 tablespoons roasted peanuts, chopped
180 g bean sprouts
3 spring onions, slivered
1 long red chili, seeded and shredded, for garnish
cilantro, leaves (to garnish)
lime wedge (to garnish)

1
Soak the noodles in hot water for 1-2 minutes or until soft, then drain.
2
Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly (leave prawn joined along the base and at the tail, leaving the tail attached).
3
Combine the tamarind with the fish sauce and palm sugar in a bowl.
4
Heat 1 1/2 tablespoons oil in a wok or fying pan and stir-fry the garlic over a medium heat until light brown. Add the prawns and cook for 2 minutes.
5
Using a spatula, move the prawns out from the middle of the wok. Add another 1 1/2 tablespoons oil to the wok. Add the eggs and stir to scrample for 1 minute. Add the noodles and chives and stir-fry for a few seconds. Add the fish sauce mixture, chilli powder, dried shrimp, preserved turnip and half of the peanuts. Add half of the bean sprouts and spring onions. Test the noodles for tenderness and adjust the seasononing if necessary.
6
Spoon onto the serving place and sprinkle the remaining peanuts over the top. Garnish with shredded chillies and a few coriander leaves. Place the lime wedges and remaining bean sprouts and spring onions at the side of the dish and serve.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 150 g pad thai noodles, 300 g raw prawns, 3 tablespoons tamarind puree, 2 1/2 tablespoons fish sauce, and more.

Yes, Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai

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