Prawn Pad Thai

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Prawn Pad Thai

date:  April 2010

Pad thai is such a staple of Thai restaurant menus that it’s something I’ve never thought of making at home.  To be honest, I very rarely even order it.  But we had some prawns in the freezer and I found a simple pad thai recipe on the UK Delicious website.

At short notice we weren’t able to pull together all the ingredients from the local supermarket, so you may want to consult the original recipe.  However, we were really impressed with our finished product so don’t panic if you can’t rustle up all the ingredients.

I started by soaking some rice vermicilli in hot water.  I suspect that I either did this for too long (or the noodles spent a little too long in the wok) because they ended up rather short and clumpy – so I advise you to read the instructions for whatever noodles you use!

Make a dressing by mixing together 1½ tbsp fish sauce, 1½ tbsp palm sugar (we found this in our small local supermarket and I really recommend seeking it out – the taste is amazing and distinctly caramel like), and 1½ tbsp of rice wine vinegar. This is the sweet/sour/salty combination that Thai food is well known for.

Heat some oil (we use peanut) in a wok and add chopped garlic (to taste) and one chopped onion. Cook for a few minutes and then add chilli flakes (also to taste – I opted for hot!) and then the drained noodles. Stir fry for a couple of minutes and then push to one side. Now, tip a lightly beaten egg into the wok and scramble, before mixing in to the noodles.

Mix through the dressing before adding your prawns (or chicken, or vegetables – no reason why you can’t turn this into a vegetarian pad thai!). Toss well to ensure prawns are cooked (if green) or warmed through (if already cooked).

Finish with chopped spring onions and serve dressed with chopped coriander.

How easy is that?

Make more than you think you’ll need – I was expecting leftovers for lunch the next day but we scoffed the whole lot in a single sitting!

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