Pad Thai
Few seafood recipes are as satisfying as a well-made Pad Thai. The star here is rice noodles, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 125 g Rice Noodles
- Juice of 3 Lime
- ½ tsp Cayenne Pepper
- 2 tsp Muscovado Sugar
- 2 tbsp Fish Sauce
- 2 tbsp Vegetable Oil
- 200 g Tiger Prawns
- 4 Finely chopped Spring Onions
- 140 g Bean Sprouts
- 25 g Peanuts
- Handful Coriander
- 2 Lime
- To serve sweet chilli sauce
Method
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Tips for the best Pad Thai
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the fish come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Thai base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for rice noodles?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Pad Thai recipe medium to make?
It is rated medium: 13 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Pad Thai ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Recipe data via TheMealDB — source
0 comments