Classic Pad Thai

Created during the Second World War and now known the world over, this famous Thai noodle dish hits all three big flavours: saltiness, sourness and sweetness.
Serves 4
Total Time
15 Minutes
100g of half pack dried Thai rice noodles, soaked and drained
16 peeled and deveined king tiger prawns
2 medium hen’s eggs
3 cloves of roughly chopped garlic
1 roughly chopped banana shallot
2 tbsp of finely sliced turnip
1 tbsp of dried shrimp
30g of fried tofu
200g of beansprouts
5 Chinese chives cut into 4 cm lengths
3 tbsp of vegetable oil
100ml of Pad Thai sauce
1 lime cut into quarters
4 tbsp of peanuts, roasted and crushed
Step 1

Heat a wok on a medium heat.

Step 2

Add the oil when hot, then fry the garlic and shallot for a minute. Add the prawns.

Step 3

Increase the heat to high and turn the prawns over until cooked, approximately 2 minutes.

Step 4

Crack the eggs into cup, then pour into the wok. Add the chopped turnip, continually stir the eggs, and cook for 2 minutes or until the eggs are firm.

Step 5

Use a wok ladle or wok spatula, and move the prawns and egg mixture to other side of the wok.

Step 6

Add the noodles, allow the noodles to directly cook on the bottom of the wok for 2-3 minutes until they soften.

Step 7

Use a wok ladle or wok spatula to move all ingredients to side make space in the middle of the wok and add the sauce, so it directly cooks on the bottom of the wok.

Step 8

Caramelize the sauce, stir and toss the noodles with the sauce for 2 minutes and add the beansprouts, cook for a further minute.

Step 9

Gentle stirring, prevents the noodles breaking, add the chives and remove from the heat.

Step 10

Serve with on a serving plate with the crushed peanut and lime quarter on the side.

Recipe courtesy of Busaba Restaurant

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