Pad Thai Noodles with Prawns (Quick and Easy)
Rice noodles stir-fried with succulent prawns, scrambled eggs, bean sprouts, garlic and shallots and tossed with a sweet, tangy and savory tamarind-based sauce.
Equipment
- 1 wok or large pan
- 1 large pot for soaking noodles
Ingredients
For the sauce:
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
For the stir fry:
- 250 g flat rice noodles
- 3 tbsp cooking oil divided
- 2 garlic cloves minced
- 1 small shallot thinly sliced
- 300 g medium size shrimp or prawns de-veined
- 2 eggs lightly whisked
- 1 cup of baby bean sprouts plus more for garnish
- 2 tbsp chopped peanuts
- 1 tbsp chopped spring onion
- 1 tsp dry chili flakes or to taste
- Lime wedges for garnish
Instructions
- Soak the rice noodles in lukewarm water 2 minutes short of instructions. Drain, rinse and set aside.
- In a small bowl, whisk together the sauce ingredients.
- Heat 2 tbsp of cooking oil to high in a pan or wok.
- Add prawns and cook for 4-5 minutes until they turn opaque and are cooked through. Transfer to a plate and set aside.
- Turn the heat to medium-high and add another table spoon of cooking oil.
- Add sliced shallot and garlic and cook for 30 seconds or just until the aroma develops.
- Pour in the sauce and simmer for 1-2 minutes for the sugar to dissolve.
- Add the noodles and cook for 1 minute, stirring constantly.
- Push the noodles to one side of the pan or wok and add the egg to the empty side.
- Stir a couple of times, then push the noodles back and keep stirring to incorporate the egg.
- Stir in the prawns, bean sprouts and half the peanuts and remove from the heat.
- Serve immediately garnished with chopped spring onion, more baby bean sprouts, the remaining peanuts and chili flakes, drizzled with fresh lime juice.
Notes
- You can choose to add dry shrimp instead, or in addition to the oyster sauce, for a deeper, more 'funky' umami flavour.
- If you cannot find tamarind paste, you can actually sub it with 1.5 tbsp of ketchup.