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Monday, June 13, 2016

Restaurant Pad Thai

How to Make Restaurant Pad Thai Recipe - preparation 10 minutes plus soaking cooking time 10 minutes

Serves 4

250g/9oz flat rice noodles
2 carrots
4 spring onions (scallions)
2 tbsp sunflower oil
225g/8oz raw prawns (shrimp)
300g/11oz beansprouts
2 medium eggs
gluten-free Thai fish sauce
2 tsp light brown sugar
1 red chilli, seeded and diced
juice of 2 limes
4 tbsp chopped salted peanuts
a large handful of fresh coriander (cilantro) chopped, and cucumber strips to serve

1 Cook the noodles in boiling water for 5 minutes or according to the instructions on the pack. Drain well. Meanwhile, cut the carrots and spring onions into matchsticks.

2 Heat the oil in a wok or deep frying pan over a high heat, add the carrots and stir-fry for 2 minutes. Add the spring onions and stir-fry for 1 minute. Add the prawns and stir-fry for 2 minutes. Stir in the beansprouts and stir-fry briskly for 1–2 minutes.

3 Beat the eggs with 2–3 tbsp Thai fish sauce, the sugar, chilli and juice of 1 lime. Add the noodles to the wok together with the peanuts and egg mixture and stir-fry until the egg is just beginning to cook. Taste and add more fish sauce if needed.

4 Spoon into bowls and garnish with the coriander and cucumber. Squeeze the juice of the other lime over the top.

Restaurant Pad Thai Recipe
Restaurant Pad Thai
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