A perfect recipe for family dinners, if you’re looking for a change from the same old dishes, or if you simply want to introduce your children to foods from different countries. The hardest part of this recipe is measuring out the ingredients, and the rest is just putting it all together and giving it a big stir. The recipe even includes homemade Pad Thai sauce (which takes less than 2 minutes to make). If you have older children you can spice it up by adding some chilli powder. And if prawns aren’t your thing, this recipe can easily be done with chicken or just by adding some extra tofu if you prefer. Either way it’s delicious.
- 200g rice noodles
- 20 kingsize prawns
- 50g peanuts, crushed
- 100g bean curd cut into cubes
- 2 eggs
- 20g chopped shallot
- 1 packet of bean sprouts
- 1 tbspn sesame oil
- 1 tbspn grapeseed oil
- 100mls chicken stock
- 5g chilli powder (optional)
- 1 lime quartered
- 10g chives chopped
- bunch of spring onions, chopped
Pad Thai Sauce
- 50ml tamarind juice
- 20ml fish sauce
- 50g palm sugar
- 50g caster sugar
- 10ml lime juice
- Put your egg noodles in a bowl or pan and cover with boiling water. Let them sit for 10 minutes.
- Next, make your Pad Thai sauce. Place all the ingredients for the sauce in a saucepan: tamarind juice, fish sauce, palm sugar, white sugar and lime juice. Bring to the boil and stir continuously. Simmer for 1-2 minutes and then turn off the heat. Put to one side.
- In a wok or large frying pan, add the grapeseed oil and sesame oil and turn on a medium heat. Add the prawns and sear for 1-2 minutes on each side.
- Add the cut tofu and shallots. Let them brown for a minute or two.
- Add 2 eggs and stir the mixture. The result should resemble a strange kind of omelette.
- Add the rice noodles and chicken stock. Cook for a minute.
- Add the beansprouts and chilli powder (optional) and give it a stir
- Add the Pad Thai sauce prepared earlier on.
- And it’s ready! Remove the pad thai from the heat. Serve on shallow plates, scatter with crushed peanuts, chives and spring onions. Drizzle some lime juice on top and enjoy.
Step-by-step to pad thai:
Prepare the egg noodles. Sit them in boiling water for 10 minutes. If you are using a different type of noodle or pasta you can adjust this method accordingly. Brown rice noodles for example might need to be boiled. You want the noodles to be half cooked, soft but still with a little bit of crunchiness left in it, so halve the recommended cooking time.
Make your pad thai sauce. Put all the ingredients in a pot: tamarind juice, fish sauce, palm sugar, white sugar and lime juice. Bring to the boil and stir continuously. Simmer for 1-2 minutes and then turn off the heat. Now you have your own homemade Pad Thai sauce!
Prepare the wok or frying pan. Add 1 tablespoon sesame oil and 1 tablespoon grapeseed oil and turn onto a medium heat.
Sear those prawns! If you’re not a massive prawn fan you can still do this recipe using chicken or by replacing them with extra tofu.
Add the tofu and shallots and brown them in the oil. Then add the eggs.
Add the rice noodles, and chicken stock. Simmer for 1-2 minutes. Then add your Pad Thai sauce, beansprouts and chilli pepper (optional). Season with salt and pepper.
Crush the peanuts
Serve with a sprinkle of chopped chives, spring onions and a drizzle of lime juice. Yum!