How To Make Prawn Pad Thai Recipe
A classic stir-fry dish with rice noodles, juicy prawns, tangy tamarind, and crunchy peanuts.
Serves:
Ingredients
- 200g rice noodles
- 2 tbsp vegetable oil
- 400g raw prawns, peeled and deveined
- 2 garlic cloves, minced
- 1 red chili, thinly sliced
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 2 eggs, lightly beaten
- 100g bean sprouts
- 50g roasted peanuts, chopped
- Lime wedges, to serve
Instructions
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Soak rice noodles in hot water for 5-10 minutes. Drain and set aside.
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Heat oil in a wok over high heat. Add garlic and chili, stir-fry for 1 minute.
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Add prawns and stir-fry for 2-3 minutes until pink and cooked through. Push to one side.
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Add eggs and scramble until just cooked.
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Add noodles, tamarind paste, fish sauce, palm sugar, and bean sprouts. Stir-fry everything together until noodles are soft and well coated.
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Serve hot garnished with chopped peanuts and lime wedges.
Nutrition
- Calories : 425kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 249mg
- Sodium : 1778mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 15g
- Protein : 23g
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