Pad Thai

Try this delicious shrimp version of the classic Thai dish.


[quicklook-recipe prep_time=”15min” cook_time=”10min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 6 ounces dried flat Thai rice noodles
  • 2 spring onions, finely chopped
  • 2 large eggs, beaten
  • 2 tablespoons tamarind paste
  • 2 tablespoons fresh lime juice
  • ¼ cup (40 g) roughly chopped roasted peanuts
  • 3 tablespoons fresh coriander leaves
  • Lime wedges, to serve

[/ingredients-left]
[ingredients-right]

  • 1/3 cup (80 ml) peanut oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 16 large green prawns, shelled and deveined, leaving tails intact
  • 3 ½ ounces bean sprouts
  • 3 tablespoons fresh Thai basil leaves

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Place noodles in heatproof medium bowl and cover with boiling water. Stand 10 to 15 minutes, or until soft; drain.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat peanut oil in wok or large frying pan. Cook spring onion 1 minute until softened. Add garlic; cook 30 seconds. Add eggs, stirring, until lightly cooked. Add fish sauce, tamarind paste, sugar, lime juice and tomato sauce; mix until well combined.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Toss drained noodles through sauce. Add prawns; cook 2 to 3 minutes, or until prawns turn pink. Remove from heat; add peanuts, sprouts, coriander and basil. Serve with lime wedges.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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