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Pad Thai

Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting

  • Ready in 25-30 minutes
  • Serves 2-3
  • Easy
  • Serves 2-3
  • Easy
  • Calories 531
  • Carbohydrates 62
  • Saturated Fat 3
  • Sugar 5
  • Protein 27
  • Fat 20
  • Fibre 2
  • Salt 3

Nutrition per serving

  • Calories 531
  • Carbohydrates 62
  • Saturated Fat 3
  • Sugar 5
  • Protein 27
  • Fat 20
  • Fibre 2
  • Salt 3

Ingredients

  • 125g (half a 250g pack) rice noodles
  • 3 tbsp lime juice about 2 limes
  • ½ tsp cayenne pepper
  • 2 tsp light muscovado sugar
  • 2 tbsp fish sauce (nam pla)
  • 2 tbsp vegetable oil
  • 200g cooked and peeled tiger prawns, tails left on
  • 4 spring onions, sliced
  • 140g beansprouts
  • 25g salted peanuts, finely chopped
  • a small handful of coriander leaves
  • 1 or 2 lime, cut into wedges
  • sweet chilli sauce

Tip

Using rice noodles
If there are two thicknesses of noodle available in your local shop, go for the thicker ones for this recipe.

Method

  1. Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.

  2. Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.

  3. Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.

  4. Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

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