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Pad Thai is one of Thailand’s iconic dishes with flavours of tamarind, palm sugar, fish sauce, roasted peanuts and zingy lime juice, it’s a real favourite along Bangkok’s famous Khaosan Road. It’s very quick to make and using our fantastic Pad Thai Sauce, it’s really easy to recreate this famous dish at home, which as a bonus is also GLUTEN FREE. We've created a Somerset Foodie video to follow which you'll find at the bottom of this page.
To buy the essential ingredients in a kit we've created a Recipe Kit Box - you'll just need to lay your hands on some Fussel's rapeseed oil some eggs and fresh limes.
Ingredients
The recipe below serves 2
120g 3mm or 5mm Flat Rice Stick Noodles
70g Karimix Pad Thai Sauce
140g Prawns
2 Eggs, cracked into a small bowl
100g Beansprouts
2 Spring Onions, sliced finely lengthways into strips
¼ Bunch of Chives, finely chopped
Sprig of Fresh Coriander, chopped
50g Blanched Peanuts, roasted and crushed
1 Lime, cut into wedges
Fussels Cold Pressed Rapeseed Oil
The right noodles are of paramount importance to this dish, Rice Stick Noodles are the only noodles to use. The only choice is whether to use 3mm or 5mm. The first job is to soak them in cold water for around 30-40 minutes – they should be soft enough to wind around your finger, then drain.
This dish cooks pretty quickly, so have all your ingredients ready prepared and to hand, you don’t want to be scrabbling trying to roast off the peanuts whilst everything is happening.
Some people prefer a wok to cook this in, I actually prefer a flat pan – it makes it easy to cook the various elements in one pan separately, before combining everything at the end. OK, you’re set to go.
Start by heating some cold pressed rapeseed oil and add your noodles with a splash of water and steam/fry them until the water dries up and then add the Pad Thai Sauce. Keep cooking until the noodles are almost cooked, but still a little chewy. Push the noodles to the side of the pan.
Add a little more oil to the pan and fry the eggs and prawns, in separate sections of your pan. Cook the eggs until they have set on the bottom and then scramble them up, but keep cooking them until they have dried and won’t stick everything together into a big noodle cake. The prawns should now have developed a little colour.
Now it’s time to combine everything in the pan, add the beansprouts, spring onion and peanuts and stir fry until everything is combined and the beansprouts have warmed through. Tip everything out into your serving dishes and garnish with chopped chopped chives, coriander and lime wedges.
Follow this video if you want to know how we do it!
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Providing a recipe for one of the classic Roman pasta dishes is always fraught with danger...a) because I don't come from Rome and b) I remember cooking for my wife's Great Aunt, who lived in Naples and was always quick to point out when I'd got something wrong! I love the simplicity of this dish and I want to share it, so here goes...
