Prawn Pad Thai

Pad Thai is the kind of dish that delivers big flavour with surprisingly simple ingredients. Tangy tamarind, savoury fish sauce and sweet palm sugar combine to create that unmistakable sweet-sour balance that makes the dish so addictive.

Tender rice noodles are tossed with prawns, tofu, egg and fresh herbs, then finished with crunchy bean shoots, peanuts and a squeeze of lime. It’s vibrant and satisfying - arguably the perfect stir-fried noodle dish.

Ingredients

½ tbsp small dried shrimp
100g thin dried rice noodles
50g tamarind concentrate
60g palm sugar, finely shaved
3 tbsp fish sauce
¼ tsp dark soy sauce
1 tbsp vegetable oil
1 Asian red shallot, sliced
300g prawns, peeled and deveined
2 tsp finely chopped pickled radish
50g firm tofu, cut into small dice
2 eggs, lightly whisked
¼ cup Chinese garlic chives, cut into 2cm batons
¼ cup bean shoots, plus extra to serve
1 tbsp crushed roasted peanuts
Lime wedges, to serve
Chilli powder, to serve
Spring onion, to serve

Method

1. Cook the Noodles & Make the Sauce

Soak the rice stick noodles in room temperature water for about 30 minutes or until softened but still firm. Cook the noodles in boiling water for 3-4 minutes until just tender but not overly soft. Drain and set aside.

If the dried shrimp you have are larger or firmer, you will need to soak them in just-boiled water for about 15 minutes until softened, then finely chop before using.

Combine the tamarind concentrate, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Cook for 1-2 minutes until the sugar dissolves, then remove from the heat.

3. Stir-Fry the Prawns & Cook The Egg

Heat the oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for about 30 seconds until fragrant. Add the prawns and cook until almost done. Stir in the dried shrimp, pickled radish and tofu and cook for another 30 seconds.

Push everything to one side of the wok and pour the egg into the empty space. Allow it to set and turn golden on the bottom before breaking it up and mixing it through the other ingredients.

5. Add the Noodles

Add the noodles and prepared sauce to the wok and stir-fry until well combined. Toss through the garlic chives and bean shoots.