skip to Main Content

Phad Thai – Recipe Of The Month

Thai Traditional Rice Noodles – Serves 4

Ingredients:

  • 450g rice stick noodles
  • 12 medium prawns, fresh or frozen
  • 300g chicken fillets, finely sliced
  • 3dsp sunflower oil (for wok)
  • 3 eggs, beaten
  • 1dsp sunflower oil (for eggs)
  • 100g bean sprouts
  • 4 spring onions diced 1cm or 4 Chinese chives
  • 4dsp unsalted, roasted peanuts, crushed
  • 1dsp dried chillies, crushed

For the tamarind sauce:

  • 8dsp tamarind juice
  • 3dsp or 60g palm sugar
  • 2dsp sugar
  • 1dsp dried chillies, crushed
  • ¼tsp salt

Serve with:

  • 1 lime, quartered
  • 2dsp unsalted, roasted peanuts, crushed
  • 1dsp dried chillies, crushed

Cooking method:

Prepare the prawns, but leave the tail on.

To make the sauce:

  • Put the tamarind juice, palm sugar, sugar, crushed chillies and salt in a saucepan, bring to the boil and simmer until the palm sugar has dissolved. Allow to cool.
  • Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
  • Bring a wok to a medium heat, add the oil, then the chicken and stir for 2-3 minutes before adding the prawns and stir for another minute.
  • Add the noodles, stir for 1 minute, then add the sauce and stir well to cover the noodles.
  • Bring the noodles to one side of the wok.
  • Add the remaining oil and the beaten eggs.
  • Stir and turn the noodles over on top of the eggs and mix them together.
  • Add the bean sprouts, spring onions, dried chillies and crushed peanuts.
  • Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.

To serve:

Put on a serving dish, sprinkle with crushed chilli and peanuts and serve the quartered limes on the side.

Wanna read more?

Related Posts

Find more of our blogs below!

Blog, SABA TO GO

We’ve all been to a restaurant, seen someone skillfully make their way through their meal using chopsticks & failed to achieve…

Read More
Back To Top