This is one of my favourite dishes from when I went travelling in Thailand, eating Pad Thai on the side of the road with a nice cold beer.
This recipe is full of flavour, easy to make and gives you the feel of Thailand in your own home.
Serves 2 People
Prep time 15 Mins
Cook Time 15 Mins
1 Pack of Amoy Straight To Wok Ribbon Rice Noodles
1 Large Shallot finely chopped
2 Tsp Gia Garlic Puree
2 Eggs whisked
165 g Jumbo King Prawns
150 g Fresh Bean Sprouts
Pepper to Taste
3 Tbsp Sesame Oil Roasted Peanuts - Crushed Spring Onions - finely sliced
Pad Thai Sauce:
3 Tbsp Fish Sauce
3 Tbsp Brown Sugar
3 Tbsp Rice Wine vinegar
1 Tbsp Soy Sauce
1 Tsp Gia Chilli Puree (add more if you want it spicy)
1/2 Lime Juice
1:Place all the above sauce ingredients in a bowl , give a good stir and place to one side until step 6.
2:Heat 1 tbsp of Sesame Oil, cook the Prawns over medium heat for 2-3 mins on each side, remove and set aside until step 6.
3:Heat 2 tablespoon of sesame oil in the wok over medium heat,add the shallots and cook for a few minutes until golden then add the Gia Garlic Puree and give a good stir.
4:Make a hole in the centre of the onions ,add the whisked eggs leave to set for 2 mins, then stirring only the egg for 2 mins until scrambled. then mix in with the shallots from the sides.
5:Add the noodles and mix with the eggs and shallots, keep flipping and stirring for about 3 mins until the noodles become soft.
6:Add the Pad Thai sauce,Prawns,Bean sprouts,some crushed nuts and chilli flakes, giving a final stir and flip and serve
7: Serve with extra sprinkle of crushed roasted peanuts & spring onions.
“Bring the taste of Thailand to your Dining room"