Weeknight Pad Thai
Sweet, tangy and savoury rice noodles ready for a lively weeknight dinner.
A dependable home-kitchen Pad Thai with plenty of crunch, lime and wok-charred flavour.
Ingredients
- 200 g flat rice noodles
- 200 g prawns or firm tofu
- 2 eggs
- 2 tbsp tamarind paste
- 1.5 tbsp fish sauce or soy sauce
- 1 tbsp palm sugar
- Bean sprouts
- Crushed peanuts
- Lime wedges
Instructions
- Soak the noodles until pliable, then drain.
- Mix tamarind, fish sauce and palm sugar.
- Sear the prawns or tofu in a very hot wok.
- Push to one side and scramble the eggs.
- Add noodles and sauce, tossing until glossy.
- Fold through bean sprouts and serve with peanuts and lime.
Cooking Tips
Prepare every ingredient before heating the wok—the cooking itself moves quickly.