Prawn Pad Thai - Street Food Recipe Recipe

Ready to eat: 25 min
Nia Bennett | Aug, 28 2018

I love making prawn pad thai frankly because it is packed with flavours and after a hard day at work when I am craving tasty food - pad thai is my quick go-to stir fry.

Of course a prawn pad thai is tasty but it also ridiculously easy to make. No wonder this dish is such a huge Thai street food favourite. It’s delicious, packed with nutrients, crunchy and filled with so many layers of goodness that cooking this at home or as a surprise meal for your friends or family will go down as a treat.

You can use thin rice noodles or thicker noodles, but I promise that this recipe will be a complete treat to your palette and now you can enjoy Thailand’s favourite street food in the comfort of your home in under twenty minutes.

Ingredients

Serves: 4

  • 300g rice noodles thin or thick
  • 3-4 tbsp vegetable or extra virgin olive oil
  • 3 cloves garlic
  • 2 tbsp tamarind sauce
  • 1 large onion
  • 6-7 spring onions
  • 2 tbsp palm sugar or brown sugar
  • 300g raw jumbo prawns
  • 2 tbsp fish sauce
  • 100g bean sprouts
  • 50g water chestnuts
  • 1 cup crushed and roasted peanuts
  • Handful of coriander
  • 1 Lime

Method

Prep: 5 min > Cook: 20 min > Ready to eat: 25 min

  1. Start by softening the rice noodles: Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Let it soak for 10 minutes until the noodles are soft, then drain well. Leave this aside and after 10 minutes run it under cold water, drain it and sprinkle a little
  2. Now in a hot pan, add oil, to this add chopped garlic, onions and spring onions. Give all the mixtures a good stir and let it cook for a minute on high flame.
  3. Then add all the sauces: tamarind, fish sauce and sugar and keep stirring. Now season with this salt. To this add chopped chillies and then do this add the raw prawns and cook for five minutes on a high flame.
  4. If you have a big wok or pan, separate the stir fry to one end and scramble an egg on the other side of the pan. For convenience I usually scramble egg(s) in a separate pan and then add this to the stir-fry.
  5. It’s time to add the noodles, blend them all together. At this point you can add a tablespoon of fresh lime juice and then to this I like to add the bean sprouts. I usually add bean sprouts and water chestnuts in the final stages to retain the crunchiness and then top it with the scrambled egg(s),
  6. Garnish it with chopped coriander, squirt a dash of lemon juice and add extra chillies and generous dose of peanuts and this food is ready to be served.