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Prawn Pad Thai
The classic Thai street food with large prawns, rice noodles, tamarind and roasted peanuts. Soaking the noodles in cold water rather than boiling them keeps them from turning mushy once they hit the hot wok.
Ingredients
Instructions
Soak noodles in cold water 30 minutes until pliable, drain.
Mix tamarind, fish sauce and palm sugar until dissolved.
Heat wok until smoking, add oil.
Fry garlic and shallots 30 seconds, add prawns and cook until pink.
Push to side, crack eggs in and scramble briefly.
Add noodles and sauce, toss vigorously over high heat.
Add bean sprouts and spring onions, toss 30 seconds.
Serve topped with peanuts and lime wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
