This prawn pad thai recipe is so quick to make and tastes great. I cook this a few times a month for a simple, filling, delicious dinner.
The recipe includes prawns, but these can be substituted with chicken, tofu or another protein of choice. I also quite enjoy the mix of prawns and chicken together in pad thai.
We quite like some spice to our food so I add a teaspoon of sambal to the sauce. This can of course be left out if you don’t want the dish to be spicy. Or, you can add a more for extra heat!
Pad Thai with Prawns
Slice the spring onion into 1/2 cm pieces.
Cut the lime in 1/2 & slice one half again into two wedges (the wedges will be used for garnish & the other 1/2 of lime will be squeezed into the sauce).
Roughly chop the peanuts.
Make the sauce - add all sauce ingredients together and mix well until sugar has dissolved. Use fish sauce, light brown sugar, rice wine vinegar, soy sauce, sambal and the juice from 1/2 of the lime.
Soak rice noodles in boiled water for 3-4 minutes (or as per the instructions on your noodles). Drain once they are cooked.
Heat 1 1/2 tbsp of oil in a wok or pan over a medium heat (I use sesame or wok oil but vegetable or olive oil could also be used instead). Add the prawns and cook for 1-2 minutes on each side.
Crack the egg into the wok and keep mixing it with the prawns until it scrambles and cooks.
Add the noodles, beansprouts, sauce, 1/2 of the sliced spring onion and 1/2 of the chopped peanuts. Mix well and cook on a medium-low heat for 3-4 minutes.
Serve into two bowls and top each serving with a lime wedge, some sliced spring onion and some chopped peanuts. Enjoy!