This delicious prawn pad Thai recipe is so tasty and one of our go-to midweek meals to make when we want a takeaway favourite.
This speedy version can easily be halved, or doubled up, depending on how many guests you're feeding or if you want leftovers for the next day.
If you're not so keen on prawns, swap them for strips of cooked chicken breast, if you like.
Pad Thai is a reasonably healthy dish, consisting of lots of veg but the sauce does contain quite a bit of salt from the soy and fish sauce so enjoy in moderation.
We'd recommend buying flat, folded rice noodles for this dish as it's the traditional ingredient for this dish and they have a wonderfully bouncy, chewy texture which is perfect against the veg and prawns.
Our pad Thai consists of flat rice noodles, eggs, garlic, red Thai chilli, prawns, beansprouts, spring onions, peanuts and fresh coriander.
The sauce is made with a mixture of brown sugar, tamarind paste, fish sauce, soy sauce and water to give a lovely sweet and sour finish.
Yields: 4 servings
Prep Time: 20 mins
Process Time: 15 mins
Total Time: 35 mins
Calories per Serving: 540
flat, folded dried rice noodles
palm or light brown soft sugar
medium eggs, beaten
garlic cloves, finely chopped
small Thai/bird's eye red chillis, chopped
cooked and peeled king prawns
spring onions, finely sliced
small handful roasted salted peanuts, roughly chopped
small handful coriander leaves
lime wedges, to serve