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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.

Prep Time

15 mins

Cook Time

10 mins

Serves

4

Dairy Free

Gluten Free

$

Asian

Quick & Easy

Kids

Dinner

Ingredients

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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

VARIATION

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.

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