Make This Zingy, Nutty Pad Thai At Home
In our last Weekly Munch newsletter (Not subscribed? Sign up here for weekly recipe inspiration and cooking tips!), we asked you which foods you were missing most.
And pad Thai came out on top, along with recipes for the cheesiest, crispiest calzone and a steaming bowl of homemade ramen. Rustled up in minutes, with just the right balance of spicy, tangy, savoury and sweet, you’re guaranteed to love this easy, homemade version of the Southeast Asian classic.
So for pad Thai made simple, follow this recipe. But before you tuck in, remember to tag us on Instagram or Facebook @goustocooking so we can see!
2 rice noodle nests
1.5 tbsp fish sauce
1 tbsp sugar
2 tsp tamarind paste
2 spring onions, sliced
1 garlic clove, crushed
1 pack pre-cooked prawns
1 handful of bean sprouts
Crushed peanuts and chilli slices to garnish
Step 1: Cook the noodles according to package directions.
Step 2: In a bowl mix together the fish sauce, the juice of half a lime (cut the other half into wedges to garnish with), sugar and tamarind paste .
Step 3: Heat 1 tbsp of vegetable oil in a frying pan over a medium-high heat.
Step 4: Once hot, fry the sliced spring onion and crushed garlic for 30 seconds until fragrant.
Step 5: Add the prawns and beansprouts to the pan and fry for a further 2 minutes stirring the whole time so that they cook evenly.
Step 6: Push the prawns and vegetables to one side, add a little more oil if your pan is looking dry and crack the egg into the empty half. Quickly scramble the egg in the pan for 1-2 minutes until cooked through.
Step 7: Add the noodles and sauce to the pan and stir until thoroughly combined.
Step 8: Serve garnished with crushed peanuts and chilli slices.