Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
I love Pad Thai that’s why I found a way to make it at home! After a lot of trial and error, Finally, I was able to complete this recipe! In just 30 minutes, you will surely enjoy this one. You might not buy takeout anymore! Try it now!
Ingredients:
2 Eggs – beaten
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
⅓ c 40g roasted peanuts, coarsely chopped
3 cloves garlic – peeled and minced
2 tablespoons sweet chili sauce
1 ½ tablespoon vegetable oil
20 large raw king prawns – peeled and deveined
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 teaspoons shrimp paste
3 ½ ounces 100g fresh bean sprouts (mung bean sprouts)
2 tablespoons fish sauce
1 teaspoon tamarind paste
2 tablespoons dark soy sauce or tamari for gluten-free
1 tablespoon soft brown sugar
2 tablespoons roughly chopped coriander/cilantro
1 tablespoon Thai preserved radish – chopped (optional)
To Serve:
Extra chopped coriander/cilantro – spring onions, chopped peanuts, and chili flakes
2 limes – sliced into wedges
1 fresh red chili – sliced
Directions:
Place a large pan with water on the stove and turn the heat to high. Allow the water to boil.
Add the noodles, then turn off the flame. Let the noodles sit for about 4 minutes. Drain and rinse with cold water to stop the cooking process.
Drizzle olive oil over the noodles, then toss until well coated.
Place a large wok on the stove and turn the heat to high. Add butter and oil.
Add the shrimp into the wok, then cook for a few minutes. Sprinkle garlic salt to taste. Transfer the shrimp onto a clean plate.
In the same empty wok, add dried chili flakes, garlic, and king prawns. Cook for a few minutes. Add the eggs, then scramble.
Reduce the heat to low, then add the noodles, shrimp, sweet chili sauce, sugar, fish sauce, soy sauce, tamarind paste, and shrimp paste. Stir until well blended and simmer for a few minutes.
Add the preserved radish, spring onions, coriander, bean sprouts, and peanuts. Stir everything until well incorporated.
Sprinkle freshly chopped red chilis over each serving to garnish.
Serve with lime wedges on the side. Garnish each serving with red chilis. 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