Pad Thai with ALL the toppings is way less complicated than it looks. I’m using a couple of shortcuts and some BIG flavours to make this a lip-smackingly tasty dinner.
Prep Time: 10 mins | Cook Time: 20 mins
- 6 oz 175g dried 5mm-wide flat rice noodles
- 1 tsp sesame oil
- 1 3/4 oz 50g pot of potted brown shrimp (the teeny tiny shrimp in butter) * (see note 1)
- 1 1/2 tbsp vegetable oil
- 1/4 tsp salt
- pinch of garlic salt
- 20 large raw king prawns peeled and de-veined
- 3 cloves garlic peeled and minced
- ½ tsp dried chilli flakes
- 2 eggs beaten
- 2 tbsp fish sauce
- 1 tsp tamarind paste
- 2 tbsp sweet chilli sauce
- 1 tbsp soft brown sugar
- 2 tsp shrimp paste
- 2 tbsp dark soy sauce or tamari for gluten free
- 1 tbsp Thai preserved radish chopped (optional)
- 1/3 cup 40g roasted peanuts, coarsely chopped
- 4 spring onions (scallion halved, then finely sliced lengthways
- 3 1/2 oz 100g fresh bean sprouts (mung bean sprouts)
- 2 tbsp roughly chopped coriander/cilantro
- 2 limes sliced into wedges
- 1 fresh red chilli sliced
- Extra chopped coriander/cilantro spring onions, chopped peanuts and chilli flakes
- Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together – to prevent the noodles from sticking.
- Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt and garlic salt. Fry for 2-3 minutes until lightly golden.
- Tip the shrimp into a small sieve over a bowl to catch the oil.
- Place the reserved oil back into the wok, along with the king prawns, garlic and dried chilli flakes. Fry for 2-3 minutes until the king prawns just start to turn pink.
- Whisk the eggs together and add to the prawns.
- Fry, stirring often with a spatula until the eggs are just scrambled.
- Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce/tamari.
- Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.
- Add the preserve radish, peanuts, spring onions (scallions), beansprouts and coriander (cilantro).
- Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.
- Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts and chilli flakes if you like.