Recipe

Perfect pad thai

This quintessential Thai dish is a modern Aussie favourite. The wonderful combination of noodles, prawns and the distinctive sweet, salty and tangy sauce can easily be done at home.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Perfect pad thai
  • 1/4 cup (75g) tamarind puree
  • 2 tablespoon grated palm sugar
  • 1/3 cup (80ml) sweet chilli sauce
  • 1/3 cup (80ml) fish sauce
  • 300 gram dried rice stick noodles
  • 16 (500g) uncooked medium prawns
  • 2 clove garlic, chopped coarsely
  • 2 fresh small red chillies, chopped coarsely
  • 2 tablespoon dried shrimp
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon peanut oil
  • 250 gram minced pork
  • 3 eggs, beaten lightly
  • 1 cup (80g) bean sprouts, trimmed
  • 4 green onions, sliced thinly, white and green parts separated
  • 1/4 cup (35g) coarsely chopped roasted unsalted peanuts
  • 1/3 cup fresh coriander leaves
  • 1 lime, cut into wedges

Method

Perfect pad thai
  • 1
    Combine tamarind, sugar and sauces in a small bowl.
  • 2
    Place noodles in a large heatproof bowl; cover with boiling water. Stand for about 5 minutes, or until just tender; drain.
  • 3
    Shell, devein prawns, leaving tails intact.
  • 4
    Blend garlic, chilli, shrimp and ginger in a food processor until a paste forms.
  • 5
    Heat oil in a large wok or large frying pan; stir-fry garlic paste until fragrant. Add pork; stir-fry until just cooked through. Add prawns; stir-fry for 1 minute. Add egg; stir-fry until egg just sets. Add noodles, tamarind mixture, sprouts and white part of the green onion; stir-fry, tossing gently to combine.
  • 6
    Remove wok from heat, add remaining green onion with peanuts and coriander. Serve with lime wedges.

Notes

Tamarind adds tang and is available as a thick paste and puree, but if unavailable, add the equivalent quantity in lime juice at the end of cooking. Dried shrimp are tiny dehydrated prawns. Used in their entirety, they add depth of flavour, but can be omitted, if you like.

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