Ultimate Pad Thai

This dish, Pad Thai, is most definitely in my top 5 all time favourites list. It is so simple to make, so delicious to eat and combines all the cornerstones of Thai cuisine: spicy, sweet, sour and salty. It is the ultimate comfort food and never fails to make me happy. (apologies for the poorly focused photographs – my snappy snap is rubbish)

Ingredients(this is hard for me to write as I normally gauge it by sight)

pad thai ingredients

12 large King Prawns (or more, depending how much you love them)
Vegetable Oil
200g Rice Noodles
2 cloves Garlic
1/2 – 1 tsp of Crushed Dried Chilli
2 Eggs
2 tbsp Fish Sauce (Nam Pla)
2 tbsp Tamarind paste
2 tbsp Light Soy Sauce
1 tbsp Sugar (palm sugar or whatever is nearest)
1 Lime
4 Spring Onions, chopped into 1 inch pieces
50g Beansprouts
Handful of Coriander, roughly chopped
To serve with Crushed Peanuts and Lime Wedges

1. Pour yourself a yummy glass of wine.

wine2. Heat oil on medium-high heat and fry the prawns for a few minutes until pink then drain into a colander and set aside.


3. Soften noodles in bowl/saucepan of boiling water (off the heat) for 3-4 minutes and drain. Run under cold water to prevent further cooking and massage in a dash of oil.

rice noodles

4. Heat oil in wok again and add garlic, dried chilli and spring onion.
5. Add prawns.
6. Move contents of wok to side and add the beaten egg and keep scraping the bottom of pan until egg is cooked through and looking scrambled .

stir fry

7. Lower the heat, stir contents together and add fish sauce, soy sauce, sugar and tamarind.
8. Add beansprouts and cook for 2 minutes.

add beansprouts

9. Add noodles and cook for further 2 minutes until heated through, continuing to stir.

making pad thai

10. Stir through coriander and serve.
11. Serve with lime wedges, crushed peanuts, fish sauce and soy sauce. To be seasoned as desired – I like to add extra fish sauce, a squeeze of lime and lots crushed peanuts.

Pad Thai

Voila. Yummyness.