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Pad Thai Noodles
Pad thai is a snap to make — throw together noodles, eggs, chicken or prawns and a few veges and you’ve got a family favourite fast food in less time than it takes to order takeout.
Prep Time
15 mins
Cook Time
10 mins
Serves
4
Quick & Easy
Dairy Free
Gluten Free
$
Asian
Kids
Dinner
Ingredients
400 g dried rice stick noodles
1/2 cup Thai sweet chilli sauce, plus extra to serve
1/4 cup fish sauce
2 tbsp peanut butter
2 tbsp tamarind sauce, (optional)
1/4 cup neutral oil
6 cloves garlic, crushed
3-4 red chillies, finely chopped
18 large raw prawn tails
4 eggs, lightly beaten
4 spring onions, thinly sliced on an angle
2 handfuls of bean sprouts, (250g)
1 cup coriander leaves
1 cup roasted peanuts, coarsely chopped
2 limes, to serve
Method
STEP 1
Place noodles in a heatproof bowl and cover with boiling water, stirring to fully submerge.
Allow to soak for 10 minutes, then drain and set aside.
STEP 2
While noodles are soaking, mix chilli sauce, fish sauce, peanut butter and tamarind, if using, and set aside.
Heat oil in a wok or large frypan and stir-fry garlic, chillies and prawns or chicken over a high heat for 2-4 minutes.
Add beaten eggs and stir-fry until scrambled and just set.
STEP 3
Lower the heat then add the drained noodles and the chilli sauce mixture.
Toss for a minute or two over a medium heat to coat.
Add most of the spring onions, bean sprouts, coriander and peanuts, reserving a little to garnish, and toss over heat for 1 minute.
Divide between 4 bowls and top with remaining spring onions, bean sprouts, coriander and peanuts.
Drizzle with lime juice and serve accompanied by extra thai sweet chilli sauce.
VARIATION
You can use 1-2 tsp of chilli paste in place of the fresh chilli.
Use 2 boneless skinless chicken breasts, thinly sliced, in place of the prawns.
