Pad thai
DinnerQuick
Pad thai
A simple home-style pad thai with rice noodles, scrambled egg and a tangy tamarind sauce.
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 2
- Level
- Easy
Gather
Ingredients
- 150 gflat rice noodles
- 2 tbsptamarind paste
- 1½ tbspfish sauce
- 1 tbspsoft brown sugar
- 2 tbspvegetable oil
- 2 clovegarlic, finely chopped
- 2eggs, beaten
- 120 gbeansprouts, washed
- 3spring onions, cut into short lengths
- 30 groasted peanuts, chopped
- 1lime, cut into wedges
- 30 mlwater
Make
Method
- 1.
Prepare the noodles according to the packet until flexible but still slightly firm, then drain.
- 2.
Mix the tamarind, fish sauce, sugar and water in a small bowl.
2 minutes - 3.
Heat the oil in a large frying pan or wok. Fry the garlic for 30 seconds, then add the eggs and stir until just set.
2 minutes - 4.
Add the noodles and sauce. Toss over a medium-high heat for 3 minutes, loosening with a splash more water if needed.
3 minutes - 5.
Add the beansprouts and spring onions and stir-fry for 3–4 minutes, until the sprouts are piping hot and the noodles are tender.
4 minutes - 6.
Serve straight away with the peanuts scattered over and lime wedges alongside.
1 minutes