Prawn Pad Thai Recipe

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Oh hey there lovelies, you kinda caught me on the hop, I had loads of blog post ideas for this week, but ran out of time to write any. So while I was about to make dinner, inspiration struck; I could blog about it! Crisis well and truly averted. And luckily for me, it was quick, easy and tasted amazing! (And yes, I know my presentation is a bit, well, shit, but I’m not exactly applying for Masterchef! :D)

My favourite recipe for a prawn pad Thai is this bad boy from Tesco. It only takes half an hour to make so it’s perfect for a mid-week throw something together. As always, anything next to the recipe written in italics is my thoughts and ideas!

Ingredients:

  • 4 tbsp fish sauce
  • 3 tbsp light brown sugar
  • 1/2 tbsp tamarind paste mixed with 1/2 tbsp water or 3 tbsp lime juice (I tried buying tamarind from Asda, but they didn’t have any, so I opted for the lime juice instead!)
  • 200g (7oz) gluten-free flat rice noodles (We just buy normal dried noodles and I cook them according to the instructions on the packet)
  • 2 tbsp of vegetable oil (I use groundnut oil instead as I think it tastes nicer)
  • 100g (3 1/2oz) pak choi, leaves separated and sliced lengthways
  • 3 garlic cloves (We buy frozen garlic so I use 1/2 a block)
  • 100g (3 1/2oz) bean sprouts (Personally I find I end up wasting the rest of a bag so I don’t buy them at all!)
  • 1 red chilli, deseeded, 1/2 finely chopped and 1/2 sliced (I use crushed chillies for this bit)
  • 6 spring onions, finely sliced
  • 100g (3 1/2oz) cooked prawns (We have Asda frozen prawns so I defrost them overnight in the fridge)
  • 2 eggs, beaten
  • handful of coriander leaves (Another nope; too much effort!)
  • 50g (2oz) peanuts, roasted
  • lime wedges, to serve

Pad-Thai-Ingredients.jpg

Method:

  • Put the fish sauce, sugar and tamarind or lime juice in a small saucepan over a medium heat. Warm until the sugar dissolves completely and remove from the heat.
  • Soak the noodles in hot water for about 5-7mins until tender, but not soft. Blanch the beansprouts in boiling water for 15 seconds and set aside to cool.
  • Put 2 tbsp vegetable oil (or groundnut oil) in wok over a high heat. Add the pak choi, garlic, bean sprouts, the chopped chilli and most of the spring onions. Stir-fry for about 1 minute until the garlic is aromatic, but watch it doesn’t burn. (At this point I put all the spring onions in as I’m not a fan of raw!)
  • Add the prawns and noodles to the pan with 1 tablespoon water,and stir, separating any noodles that are sticking together. Add in the sauce and cook, tossing occasionally, until the noodles have soaked up most of the liquid and are cooked through. (Because I already cooked my noodles and I use different ones, I just cook everything in the sauce for a few mins, then carefully spoon the sauce back out!)

Pad-thai-wok.jpg

  • Push the noodles to one side of the pan and add the beaten egg. Scramble it in the pan, making sure the yolk is cooked through, then stir through the noodles.

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  • Serve with the remaining spring onions, sliced chilli, coriander and peanuts sprinkled over the top and lime wedges on the side. (At this point, I just shove a massive handful of peanuts on top, sod the rest of the stuff!)

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  • Time: 15 minutes prep + 15 mins cooking time.
  • Difficulty rating: This dinner is so easy to make and you can add other veg if you’d rather.
  • Taste: It tastes pretty similar to a Pad Thai you might get in a restaurant or takeaway, but you know exactly what’s in it and it’s probably a lot healthier.
  • Would I make it again?: I probably make this dish at least once a month, if not more!
  • Verdict: 5/5.

Are you a fan of Thai food? Does this look like the kind of thing you’d make? Let me know in the comments below 🙂 x

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