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Donal Skehan
Really Good Pad Thai | DonalSkehan.com
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Really Good Pad Thai

December 02

Another blast from the past from when I visited Thailand. I loved the flavours and fragrances  This recipe is all about those big, bold Thai flavours.  Its an absolute classic, all happens in one pan and once the preparation is done it comes together in a matter of minutes.  The combination of tangy tamarind, zesty lime, and savoury fish sauce creates a classic Pad Thai flavour profile, while the crunchy peanuts and fresh bean sprouts add texture. Quick, vibrant, and packed with flavour, this dish is the ultimate comfort food with an exotic twist!

  • serves Serves 2
  • time 25 mins

Method

  1. 1. Pour boiling water over the rice noodles and set aside in a bowl whilst you assemble the rest of the dish - the key to a good Pad Thai is preparation!
  2. 2. Now, add the spring onion greens to a pestle and mortar along with the chilli, garlic and lime zest and pound until a rough paste forms. Add the tamarind paste and mix through.
  3. 3. For the sauce, mix the lime juice, fish sauce and brown sugar to a bowl and mix together until the sugar has dissolved.
  4. 4. Slice the white bit of the spring onions thinly and set aside. Whisk the eggs in a bowl and drain your noodles.
  5. 5. You should now be set up for success!
  6. 6. Place a wok over a medium-high heat and add a glug of oil and add the pounded paste. Fry off for a few minutes then add in the prawns and cook for 3- 4 minutes until the prawns are mostly cooked through and are turning golden.
  7. 7. Add half of the sliced spring onions and most of the beansprouts and toss to combine.
  8. 8. Add the noodles and lime juice mixture and stir, then move the noodles to one side and pour in the egg. Allow to cook for a few seconds then begin to stir the egg into the stir fry, incorporating until cooked through.
  9. 9. Serve immediately onto plates with the remaining spring onions and beansprouts, some chilli flakes and peanuts and a few extra lime wedges.

Ingredients

4.2 oz flat rice noodles

3 green onions

1 red chili

4 cloves garlic

Zest and juice of 1 lime, plus extra lime wedges to serve

1 tbsp tamarind paste

2 tbsp Thai fish sauce

1.2 oz light brown sugar (about 3 tbsp)

3.4 oz vegetable oil (about 1/3 cup)

10 raw tiger prawns (about 1/2 lb)

2 eggs

4.2 oz bean sprouts (about 1 1/3 cups)

Garnishes and condiments for serving: chili flakes and roasted peanuts

120g flat rice noodles

3 spring onions

1 red chilli

4 cloves garlic

Zest and juice of 1 lime, plus extra to serve

1 tbsp tamarind paste

2 tbsp Thai fish sauce 

35g light brown sugar

50ml vegetable oil

10 raw tiger prawns

2 eggs

120g bean sprouts

Garnishes and condiments for serving: chilli flakes and roasted peanuts