We have salty, tangy, and slightly sweet tamarind sauce. Stir-fry in tender shrimp, cooked rice noodles, and crisp bean sprouts Pad Thai is a masterpiece that never fails to impress. A symphony of textures and tastes. Garnished with crushed peanuts & lime.
Ingredients
- 4 oz rice noodles
- 1 tbsp brown sugar
- 1 tbsp tamarind paste and fish sauce
- 1 tbsp peanut oil
- 150g prawns
- 2 cloves garlic , minced
- 2 spring onions thinly sliced
- 1 eggs
- 2 cups bean sprouts
- 3 tbsp peanuts , crushed
- 1 lime , sliced into wedges
- sea salt & ground white pepper
- Fresh coriander to garnish
Instructions
- Soak noodles in boiling hot water 15 mins (drain and set aside)
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For the sauce: Combine the sauce ingredients in a small bowl and mix until the sugar is fully dissolved.
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Add 1 tbsp oil to a large pan and heat, add the prawns. Cook without moving until the bottom turns golden brown. Turn to the other side and cook for 30 seconds or so, until that side is cooked but the inside is still translucent.
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Transfer to a plate and set aside.
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In the same pan add 1 tbsp of oil and pour in the beaten eggs. Let cook without moving until the bottom sets, then start to scramble lightly, until the eggs are almost cooked. Transfer the eggs to the plate with the prawns.
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Pour the remaining 2 tbsp of oil, garlic & shallots, into the same pan. Cook and stir for 30 seconds.
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Add the noodles, pour in the sauce and cook for afew mor minutes
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Add prawns and eggs back into the pan. Toss everything together and use your spatula to chop up the eggs into smaller pieces.
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Add the bean sprouts. Toss for another 30 seconds, until the vegetables are just wilted.
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Garnish with bashed peanuts, coriander and some wedges of lime.