Recipe byThe ZestyPlate Kitchen
Thailand's famous stir-fried rice noodles with prawns, beansprouts and peanuts in a tangy, fish-sauce dressing, finished with coriander and lime. Quick and lively.
Pad Thai earns its popularity honestly: springy rice noodles tossed with juicy prawns in a sauce that walks the line between sweet, salty, sour and a little heat. Crushed peanuts, fresh coriander and a good squeeze of lime brighten the whole plate. Once the sauce is mixed and the prep is done, it is only a few minutes from pan to bowl.
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Prep 15 min
Cook 10 min
Total 25 min
Medium
Scale:
- 125g Rice Noodles
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Muscovado Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Vegetable Oil
- 200g Tiger Prawns
- 4 finely sliced Spring Onions
- 140g Bean Sprouts
- 25g Peanuts
- Handful Coriander
- 2 Lime
- To serve Sweet Chilli Sauce
Nutrition (per serving)
570
kcal
25g
Protein
71g
Carbs
22g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the noodles in a large heatproof bowl, pour over boiling water and leave for 4 minutes, then drain and refresh under cold running water.
- In a bowl, combine the lime juice, cayenne, sugar and fish sauce and mix well. Have everything else lined up beside the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss. Pour in the lime juice mixture, then stir through the beansprouts and half the peanuts and coriander. Cook for 1 minute until heated through.
- Pile into a large dish, scatter over the remaining peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Tips from the ZestyPlate Kitchen
- Rinse the soaked noodles under cold water so they stop cooking and don't clump before they meet the pan.
- Mix the sauce ahead of time so you can pour it in all at once and keep the stir-fry moving.
- Go easy on the prawns. A couple of minutes, just until pink, keeps them sweet and tender.
- Bring it straight to the table with extra lime and peanuts so everyone can tune it to taste.
Frequently Asked Questions
Yes. Use tofu in place of the prawns and a vegetarian fish sauce, or a little extra soy with a pinch of sugar to hold that savoury-sweet balance.
Almost always they soaked too long or the water was too hot. Soak only until pliable, rinse under cold water, and they will firm back up in the pan.
This version relies on lime and fish sauce. Lime gives you the tamarind-style tang, and for the fish sauce, light soy with a little salt is the nearest everyday swap.
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