Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
I can’t count how many times I’ve tried this Pad Thai recipe. Out of a couple of recipes for this dish, is the most authentic. It’s for you to know! Try this recipe now. Fan of Pad Thai or not, this is total comfort food!
Ingredients:
2 teaspoons shrimp paste
3 ½ ounces 100g fresh bean sprouts (mung bean sprouts)
2 tablespoons fish sauce
2 Eggs – beaten
3 cloves garlic – peeled and minced
A pinch of garlic salt
1 ¾ ounce (50g) pot of potted brown shrimp (the teeny tiny shrimp in butter)
½ teaspoon dried chili flakes
2 tablespoons sweet chili sauce
1 ½ tablespoon vegetable oil
1 teaspoon sesame oil
6 ounces (175g) dried 5mm-wide flat rice noodles
¼ teaspoon salt
4 spring onions (scallion – halved, then finely sliced lengthways
1 tablespoon soft brown sugar
1 tablespoon Thai preserved radish – chopped (optional)
1 teaspoon tamarind paste
2 tablespoons dark soy sauce or tamari for gluten-free
20 large raw king prawns – peeled and deveined
⅓ c 40g roasted peanuts, coarsely chopped
2 tablespoons roughly chopped coriander/cilantro
To Serve:
Extra chopped coriander/cilantro – spring onions, chopped peanuts, and chili flakes
1 fresh red chili – sliced
2 limes – sliced into wedges
Directions:
Place a large pan with water on the stove and turn the heat to high. Allow the water to boil.
Add the noodles to the boiling water, then remove the pan from the heat. Let the noodles soak in hot water for about 4 minutes.
Drain and rinse the noodles with cold water to stop the cooking process. Drizzle olive oil on top, then toss until fully coated.
Place a large wok on the stove and turn the heat to high. Add butter and oil. Add the shrimp, then cook for a few minutes until pinkish. Sprinkle garlic salt to taste. Transfer the shrimp onto a clean plate.
In the empty wok, add garlic, dried chili flakes, and king prawns. Cook for a few minutes until aromatic. Add the eggs, then scramble.
Reduce the heat to low, then add soy sauce, noodles, sweet chili sauce, sugar, shrimp, tamarind paste, shrimp paste, and fish sauce. Toss everything until well incorporated. Simmer for a few minutes.
Add coriander, preserved radish, peanuts, spring onions, and bean sprouts. Toss everything again until well combined.
Sprinkle freshly chopped red chilis on top to garnish.
Serve with lime wedges on the side. Enjoy!
Nutrition Facts:
Calories: 616 kcal | Carbohydrates: 57g | Protein: 53g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 494mg | Sodium: 3383mg | Potassium: 669mg | Fiber: 4g | Sugar: 11g | Vitamin A: 955IU | Vitamin C: 33.2mg | Calcium: 242mg | Iron: 3mg
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