- Life & Style
- Books & TV
Pad Thai Noodles
400g dried rice stick noodles ½ cup thai sweet chilli sauce, plus extra to serve ¼ cup fish sauce 2 tbsp peanut butter 2 tbsp tamarind sauce (optional) ¼ cup neutral oil 6 cloves garlic, crushed 3-4 long red chillies, finely chopped, or 1-2 tsp chilli paste 18 large raw prawn tails or 2 boneless, skinless chicken breasts, finely sliced 4 eggs, lightly beaten 4 spring onions, finely angle sliced or shredded 2 handfuls (250g) bean sprouts 1 cup coriander leaves 1 cup roasted peanuts, coarsely chopped juice of 2 limes, to serve
© Annabel Langbein Media
Place noodles in a heatproof bowl and cover with boiling water, stirring to fully submerge. Allow to soak for 10 minutes, then drain and set aside.
While noodles are soaking, mix chilli sauce, fish sauce, peanut butter and tamarind, if using, and set aside. Heat oil in a wok or large frypan and stir-fry garlic, chillies and prawns or chicken over a high heat for 2-4 minutes. Add beaten eggs and stir-fry until scrambled and just set.
This recipe is from my winter annual Annabel Langbein A Free Range Life: Winter Goodness. For more great winter recipes buy it from my online shop.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!