Cherry & Dennis Recipes

Thai Prawn Pad Thai

Name: Thai Prawn Pad Thai
Total time: 1 h
Yield: 4 servings
Ingredients: 250 g rice vermicelli; 300 g prawn; 2 piece egg; 150 g bean sprouts; 80 g Chinese chives; 3 clove garlic; 2 tbsp tamarind paste; 2 tbsp Fish sauce; 2 tbsp sugar; 90 ml water; 3 tbsp cooking oil; 50 g peanuts; 2 piece limes

泰式蝦仁炒金邊粉

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Tender rice noodles are stir-fried with tamarind, fish sauce and sugar, then finished with prawns, egg, bean sprouts, chives and peanuts.

Ingredients

Main ingredients

250 g rice vermicelli
300 g prawn
2 piece egg
150 g bean sprouts
80 g Chinese chives
3 clove garlic

Sauce

2 tbsp tamarind paste
2 tbsp Fish sauce
2 tbsp sugar
90 ml water

Seasoning

3 tbsp cooking oil

Garnish

50 g peanuts
2 piece limes

Thai Prawn Pad Thai complete ingredient overview

Tools

mixing bowl
colander
knife
cutting board
small bowl
measuring cup
measuring spoons
wok
spatula
tongs
serving plate

Steps

Step 1

Soak the noodles

Soak the noodles in room-temperature water for 20 minutes until flexible but still firm at the centre; drain well.

Step 2

Prepare the prawns

Peel, devein and pat the prawns dry, keeping each prawn intact.

Step 3

Mix the Pad Thai sauce

Stir the tamarind paste, fish sauce, sugar and 60 ml water until the sugar dissolves.

Step 4

Prepare chives, peanuts and lime

Cut the chives into lengths, lightly crush the peanuts, quarter the limes and drain the bean sprouts.

Step 5

Scramble the eggs

Heat 1 tablespoon oil in the wok, add beaten eggs and scramble only until just set; remove.

Step 6

Sear the prawns

Add 1 tablespoon oil and sear the prawns for about 1 minute per side until just pink; remove.

Step 7

Fry the garlic

Add the remaining oil and garlic; stir-fry for 30 seconds until fragrant without browning.

Step 8

Add noodles and sauce

Add the drained noodles and all the sauce; loosen and turn them with a spatula and chopsticks.

Step 9

Toss until tender

Toss over high heat for 2 to 3 minutes until the noodles absorb the sauce yet remain separate; only if dry, add the remaining water gradually, up to 30 ml.