Pad Thai is Thailand's most famous noodle dish. Made at home with Authentic Thai Pad Thai Sauce, it recaptures its true street-food flavours.
Ingredients — serves 2
- 200 g flat rice noodles (5 mm)
- 200 g peeled prawns
- 3 tbsp Authentic Thai Pad Thai Sauce
- 2 eggs
- 100 g bean sprouts
- 3 spring onions
- 50 g crushed roasted peanuts
- Lime, dried chilli, fish sauce
Method
- Noodles: Soak noodles in warm water for 30 minutes. Drain.
- Wok: Heat wok over very high heat with oil. Stir-fry prawns 2 minutes. Push to the side.
- Eggs: Crack eggs into the wok, scramble quickly, incorporate with prawns.
- Noodles and sauce: Add drained noodles and Pad Thai sauce. Stir-fry 2 minutes.
- Finish: Off the heat, fold in bean sprouts and spring onions. Serve with peanuts and lime wedge.
Inspiration d'Asie tip
The key to great Pad Thai: an extremely hot wok and fast movements. Never overcrowd — cook in two batches if needed. The ready-made Pad Thai sauce eliminates the tricky balancing of tamarind, palm sugar and fish sauce.