FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
Pad Thai Prawns
Thai
Main
30 mins
Seafood
Medium
Serves
2

Pad Thai is probably the most famous of all Thai noodle dishes. It’s a classic street food that's often served with prawns or tofu. This dish is always a safe bet to serve because everybody loves it, even the fussiest of eaters. Deliciously sweet and sour tamarind is the key ingredient in this dish. Our ‘secret’ is in the sauce; add a teaspoon of dark soy sauce to the Pad Thai sauce to give it a nice golden brown colour when stir fried.

Recipe courtesy of
Ingredients
  • 2 eggs, roughly beaten (1 per person)
  • 300g rice noodles, soaked in warm water for 10-20 minutes (or follow instructions on packet), then drained
  • 300g prawns
  • 2 tablespoons dried turnip (available from Asian supermarkets, leave out if you haven’t got any)
  • 2 handfuls of beansprouts
  • 2 spring onions, chopped into 1-inch pieces
  • 4 tablespoons roasted peanuts, crushed

To serve

  • Lime wedges, to serve
  • Chilli powder, to serve

For the pad thai sauce

  • 3 tablespoons tamarind paste (available from Asian/larger supermarkets)
  • 3 tablespoons vegetable oil
  • 3 shallots, thinly sliced
  • 2 tablespoons palm sugar (available from Asian/larger supermarkets, or use brown sugar instead)
  • 1 tablespoon fish sauce
  • 1 teaspoon dark soy sauce
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. First make the sauce. Heat 2 tablespoons of the oil in a wok, add the shallots and stir-fry until almost golden brown
  2. Carefully add the tamarind sauce (in case it spits) and cook for 1 minute to reduce slightly.
  3. Add the palm sugar, then stir in the fish sauce and dark soy sauce, and continue to cook over a high heat for 1 minute until it has thickened slightly. Make sure the sugar is fully dissolved. Transfer the sauce to a bowl and set aside.
  4. Now for the Pad Thai. Add the prawns and scramble the beaten eggs in a hot wok with the remaining oil, until the prawns and eggs are almost fully cooked.
  5. Add the noodles and mix in the prepared Pad Thai sauce and continue to stir-fry until the noodles take on a nice golden brown colour.
  6. Add the bean sprouts and spring onion and keep stir-frying for another 1-2 minutes until cooked through.
  7. Transfer the noodles to plates and serve immediately with lime wedges, crushed peanuts and a sprinkle of chilli powder. Enjoy whilst hot!

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Som Saa
Dragons milk cocktail
Thai
Drink
15 mins
Drink
Easy
Som Saa
Kua style curry with winter melon and kajorn flowers
Thai
Main
1.5 hours
Vegetables/vegetarian
Medium
Som Saa
Stir fry of British and Asian vegetables
Thai
Main
15 mins
Vegetables/vegetarian
Easy