Pad Thai Noodles
Pad thai is a snap to make — throw together noodles, eggs, chicken or prawns and a few veges and you’ve got a family favourite fast food in less time than it takes to order takeout.
Quick & Easy
400 g dried rice stick noodles
1/2 cup Thai sweet chilli sauce, plus extra to serve
1/4 cup fish sauce
2 tbsp peanut butter
2 tbsp tamarind sauce, (optional)
1/4 cup neutral oil
6 cloves garlic, crushed
3-4 red chillies, finely chopped
18 large raw prawn tails
4 eggs, lightly beaten
4 spring onions, thinly sliced on an angle
2 handfuls of bean sprouts, (250g)
1 cup coriander leaves
1 cup roasted peanuts, coarsely chopped
2 limes, to serve
Place noodles in a heatproof bowl and cover with boiling water, stirring to fully submerge.
Allow to soak for 10 minutes, then drain and set aside.
While noodles are soaking, mix chilli sauce, fish sauce, peanut butter and tamarind, if using, and set aside.
Heat oil in a wok or large frypan and stir-fry garlic, chillies and prawns or chicken over a high heat for 2-4 minutes.
Add beaten eggs and stir-fry until scrambled and just set.
Lower the heat then add the drained noodles and the chilli sauce mixture.
Toss for a minute or two over a medium heat to coat.
Add most of the spring onions, bean sprouts, coriander and peanuts, reserving a little to garnish, and toss over heat for 1 minute.
Divide between 4 bowls and top with remaining spring onions, bean sprouts, coriander and peanuts.
Drizzle with lime juice and serve accompanied by extra thai sweet chilli sauce.
You can use 1-2 tsp of chilli paste in place of the fresh chilli.
Use 2 boneless skinless chicken breasts, thinly sliced, in place of the prawns.