Posted On January 18, 2020 By Kathryn
This recipe for Pad Thai is vegetarian, but by all means add some meat if you wish. It truly is easy to make a Pad Thai, but in my experience, the success of the dish lies in the preparation. There are quite a few ingredients to go into the pan – get everything ready before you start. Do that and you will not fail!
Photography Catherine Frawley
Food styling by me
200g rice noodles
3 tbsp groundnut or sunflower oil
3 cloves of garlic, finely chopped
2 shallots, finely chopped
1 fresh red chilli, sliced
50g salted peanuts peanuts, roughly chopped
2 large organic eggs, whisked
3 tbsp soy sauce or tamari
2 tbsp tamarind paste
1 tsp caster sugar (or palm sugar if you have it)
200g fresh bean sprouts
1 pak choi, finely shredded
100g green beans
10g coriander, roughly chopped
fresh red chillies, sliced to garnish
Spring onions, finely sliced, to garnish
- Soak the rice noodles for about 5 minutes in boiling hot water (or for as long as the instructuions tell you to). When al dente, drain, refresh under cold water and set aside.
- Place a wok with the oil on a high heat. When smoking hot, quickly fry the garlic, shallot and chilli for about one minute. Add half of the chopped peanuts. Make some space for the eggs and pour into the pan. Allow to scramble and then mix with everything else.
- Throw in the noodles, followed by the soy sauce, tamarind paste and caster sugar. Toss everything together, working quickly all of the time.
- Now add the bean sprouts, pak choi, green beans and coriander and toss again, making sure everything is thoroughly coated.
- Season with a generous pinch of salt and pepper and garnish with chilli , spring onions and the remaining peanuts. Serve with fresh wedges of lime.