Home > Recipes > Fakeaway recipes > Pad Thai noodles

Pad Thai noodles

Name: Pad Thai noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 25g tamarind pulp; 150g dried medium rice noodles; 2 tbsp Thai fish sauce (nam pla); 2 tbsp palm sugar; 1 tbsp tomato purée; Juice of ½ lime; 3 tbsp sunflower oil; 2 garlic cloves, finely chopped; 2 eggs, beaten; 2 tbsp freshly ground dried shrimps; ½ tsp crushed dried chillies; 2 tbsp roasted unsalted peanuts, chopped; 4 spring onions, shredded; 175g beansprouts; Small handful fresh coriander leaves

Published: 29 Feb 08
Updated: 18 Mar 24

Try this tasty Pad Thai recipe made with rice noodles, peanuts, beansprouts and fresh coriander – it can be on the table in around 20 minutes. You could easily double it too.

Easy
March 2008

Test kitchen approved

Serves 4
Ready in 20 minutes

Try this tasty Pad Thai recipe made with rice noodles, peanuts, beansprouts and fresh coriander – it can be on the table in around 20 minutes. You could easily double it too.

Nutrition: per serving

Calories: 381kcals
Fat: 17.9g (2.6g saturated)
Protein: 16.8g
Carbohydrates: 40.9g (3.7g sugars)
Salt: 2.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

25g tamarind pulp
150g dried medium rice noodles
2 tbsp Thai fish sauce (nam pla)
2 tbsp palm sugar
1 tbsp tomato purée
Juice of ½ lime
3 tbsp sunflower oil
2 garlic cloves, finely chopped
2 eggs, beaten
2 tbsp freshly ground dried shrimps
½ tsp crushed dried chillies
2 tbsp roasted unsalted peanuts, chopped
4 spring onions, shredded
175g beansprouts
Small handful fresh coriander leaves

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the tamarind pulp in a small bowl and pour over 125ml hot water. Set aside for 10 minutes.
Put the rice noodles in a bowl, pour over boiling water and soak for 5 minutes. Drain and set aside. Strain the tamarind into a clean bowl and mix 2 tablespoons of the tamarind paste with the fish sauce, palm sugar, tomato purée and lime juice.
Heat the oil in a wok and add the garlic. Cook for 1 minute, then pour in the eggs and allow to set before chopping them up a little in the pan. Add the noodles and stir-fry for 1 minute. Stir in the tamarind mixture, shrimps and half each of the dried chillies, peanuts and onions. Stir-fry for 2 minutes. Reserve a handful of beansprouts and add the rest to the pan. Stir-fry for 1 minute.

Divide between bowls and garnish with the remaining chillies, peanuts, onions, beansprouts and coriander leaves.

Recipe from March 2008 Issue

Nutrition

Nutrition: per serving

Calories: 381kcals
Fat: 17.9g (2.6g saturated)
Protein: 16.8g
Carbohydrates: 40.9g (3.7g sugars)
Salt: 2.4g

delicious. tips

Pad Thai is traditionally served as part of a meal, but you can add cooked prawns or chicken along with the peanuts in step 3 for a substantial main course