Whenever I see Pad Thai on a menu I have a magnetic like attraction to it! There’s just something absolutely perfect about the combination of flavours and textures. Obviously I can’t eat it out every day as I would love to, so I have come up with a super quick and tasty Fifteen Minute Pad Thai which has become a go-to recipe for an easy dinner.
And let’s face it, that’s quicker than a takeaway…
Fifteen Minute Pad Thai
- 120g dried rice noodles
- 3 teaspoon vegetable oil
- 2 eggs, beaten
- 2 garlic cloves, crushed
- 120g small peeled prawns, fresh or defrosted (can substitute for more tofu or vegan ‘chicken’ pieces)
- 100g marinated fried tofu pieces or ready fried beancurd in 1cm pieces
- 100g bean sprouts, rinsed
- 3 spring onion greens, chopped into 3cm/1inch lengths
- 3 tablespoon Thai nam pla fish sauce or vegan equivalent
- 2 tablespoon tomato ketchup
- 2 tablespoon lime juice
- 1 teaspoon palm/soft brown sugar
- 3 tablespoon roasted, salted peanuts, lightly crushed
- Small handful of roughly chopped fresh coriander
- Half a lime cut into wedges (optional)
- Step 1 Prepare the noodles to pack instructions but take care not to let them get too soft so they don’t get mushy. After rinse in cold water and drain well, then toss in a teaspoon of oil. This stops them sticking together.
- Step 2 While the noodles are soaking, make a kind of scrambled egg by frying the eggs in one teaspoon of the oil in a wok and stirring them as they cook. If you prefer you could make a mini omelette and thinly slice it. Place to one side.
- Step 3 Now fry the garlic and prawns together for a few minutes in the wok over a high heat. Set aside.
- Step 4 Mix together the fish sauce, ketchup, lime juice, sugar, in a small bowl.
- Step 5 Now it’s ready to combine. Start bean sprouts, spring onions, then sauce, egg, tofu then noodles, delicately combining all the time.
- Step 6 After a couple of minutes everything will be hot. Serve immediately with the peanuts and coriander on the top and a wedge of lime on the side.