Simple Pad Thai recipe

Are you crazy about Thai cuisine or simply want to impress your friends? Bring Thailand to your kitchen with this easy-to-make Pad Thai recipe.

The Thai word pad is used to describe a food cooked in the pan. The version described here is mixture of peanuts, big juicy prawns, bean sprouts and rice noodles. Tamarind paste gives the dish a sweet, sour, and fruity flavour, in contrast with the nutty flavour of other ingredients.

Preparation time: 15 minutes

Cooking time: 10 minutes

Servings: 4 people

• 180 g (6.5 oz) dehydrated pad thai rice noodles
• 80 ml (1/3 cup) peanut oil
• 2 spring onions, coarsely chopped
• 8 garlic cloves, finely chopped
• 2 large beaten eggs
• 30 ml (2 tbsp.) fish sauce (nuoc man)
• 30 g (2 tbsp.) tamarind paste
• 10 g (2 tsp.) sugar
• 30 ml (2 tbsp.) fresh lime juice
• 30 ml (2 tbsp.) tomato sauce
• 16 large peeled and de-veined shrimp with their tails
• 40 g (1.5 oz) roasted peanuts
• 100 g (3.5 oz) bean sprouts
• 45g (3 tbsp.) fresh coriander leaves
• 45g (3 tbsp.) Thai basil leaves
• lime quarters for presentation

1. Put the noodles in a heat-resistant bowl and cover with boiling water. Let cook 10 to 15 minutes and drain.
2. Heat the peanut oil in a wok or skillet. Add onions to cook for one minute.
3. Add the garlic and, after 30 seconds of cooking, add the eggs, stirring until cooked.
4. Pour the fish sauce, tamarind paste, sugar, lemon juice and tomato sauce. Mix.
5. Put the noodles in the sauce and mix.
6. Add shrimp; made the cook 2 to 3 minutes until they turn pink.
7. Away from the heat, add the peanuts, bean sprouts, coriander and basil.
8. Serve with lime wedges.

Note: Transparent and gelatinous rice noodles come in different forms: dried, frozen or fresh. Their size varies from the smallest to very large vermicelli pasta sheets, so pick the ones you enjoy most.

Give yourself an easy and inexpensive culinary journey with this simple recipe. Feel free to add your personal touch.