Prawn Pad Thai (Pad Thai Goong)

Chewy rice noodles stir-fried with prawns, egg, tofu and beansprouts in a sweet, sour and salty tamarind sauce.

TIME BREAKDOWN
Prep: 30 min
Cook: 12 min
Total: 42 minutes
Vegetarian
❌
Nuts
✅
Serves
2 people
Difficulty
Medium

Ingredients

  • 200g dried flat rice noodles (sen lek), about 3mm wide
  • 250g raw peeled king prawns
  • 3 tbsp vegetable oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 100g firm tofu, cut into small cubes
  • 2 eggs
  • 150g beansprouts
  • 4 garlic chives or spring onions, cut into 4cm lengths
  • 2 tbsp dried shrimp, finely chopped (optional)
  • 3 tbsp roasted unsalted peanuts, roughly crushed
  • 3 tbsp tamarind paste
  • 3 tbsp palm sugar or light brown soft sugar
  • 3 tbsp fish sauce
  • 1/2 tsp dried chilli flakes, plus extra to serve
  • lime wedges, to serve

Method

  1. Soak the noodles in warm tap water for 30 minutes until pliable but still firm, then drain well. They will finish cooking in the wok.

  2. Stir the tamarind paste, palm sugar and fish sauce with 3 tbsp water in a small pan over a low heat until the sugar dissolves. Taste: it should be sweet, sour and salty. Stir in the chilli flakes.

  3. Heat 2 tbsp of the oil in a large wok over a high heat. Fry the shallots, garlic and tofu for 1 minute, then add the prawns and dried shrimp and stir-fry for 2 minutes until the prawns are pink.

  4. Push everything to one side, add the remaining oil, crack in the eggs and scramble for 30 seconds until just set.

  5. Add the noodles and the sauce and toss constantly for 3 to 4 minutes, adding a splash of water if the noodles stick, until tender and coated.

  6. Add the beansprouts and garlic chives and toss for 30 seconds.

  7. Serve topped with the crushed peanuts, with lime wedges and extra chilli flakes at the table.