Prawn Pad Thai

Name: Prawn Pad Thai
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400g large raw prawns, peeled; 300g flat rice noodles; 3 eggs; 4 cloves garlic, minced; 3 shallots, sliced; 3 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp palm sugar; 80g bean sprouts; 4 spring onions, cut in 3cm lengths; 60g roasted peanuts, chopped; 3 tbsp vegetable oil; 2 limes, cut in wedges

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.

Total time

45 min

Prep

35 min

Cook

10 min

Difficulty

medium

Cuisine

Asian

gluten-free

Ingredients

400glarge raw prawns, peeled

300gflat rice noodles

3eggs

4 clovesgarlic, minced

3shallots, sliced

3 tbsptamarind paste

2 tbspfish sauce

1 tbsppalm sugar

80gbean sprouts

4spring onions, cut in 3cm lengths

60groasted peanuts, chopped

3 tbspvegetable oil

2limes, cut in wedges

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.

Calories

489

Protein

35.4g

Fat

21.9g

Carbs

41.4g

Fiber

4.5g

Sodium

760mg

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