House recipe
🍜 Prawn pad thai
Soaked rice noodles stir-fried with prawns, egg and a tamarind–fish sauce glaze, topped with peanuts and lime.
Allergens. Contains: Fish, Crustaceans, Eggs, Peanuts. May contain, depending on the brands you buy: Crustaceans.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 200 g flat rice noodles
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar, grated, or brown sugar
- 3 tbsp sunflower oil
- 2 shallot, thinly sliced
- 2 cloves garlic, chopped
- 200 g prawns, raw, peeled
- 2 eggs, beaten
- 100 g bean sprouts
- 3 spring onion, in 4 cm lengths
- ½ tsp chilli flakes
- 40 g peanuts, roasted and roughly chopped
- 1 lime, in wedges
Method
- Soak the noodles in warm water for 20–30 minutes until bendy but still firm, then drain.
- Stir the tamarind, fish sauce and palm sugar together until the sugar dissolves.
- Heat the oil in a wok over high heat. Fry the shallots and garlic for 30 seconds, then add the prawns and cook until just pink. Push everything to one side.
- Pour the eggs into the empty side, let them set for a moment, then scramble roughly.
- Add the noodles and sauce and toss for 2–3 minutes until the noodles are tender and have soaked up the sauce. Add a splash of water if they stick.
- Toss in the bean sprouts and spring onion for 30 seconds, then serve sprinkled with chilli flakes and peanuts, with lime wedges to squeeze over.