This recipe has a special place in my heart as It’s basically all I ate when I travelled round Thailand with my friends in 2014. There are many foods I tried in Thailand for example one foodie memory that will stick with me forever is when we ordered Thai soup from a street food stall, noodles in a salty broth with vegetables and chicken (I declined the offer of a chickens foot topping…). However it was the dining experience that sticks with me, when asked if we would like a table to sit at we happily accepted, only to see the man setting up a table in the middle of the road, in the middle of Bangkok, an experience to say the least. Padthai however was something I constantly went back to as it was quick, convenient and tasted delightful. My version doesn’t do the real thing justice, however It taste pretty darn good and I was pleasantly surprised by my efforts.
150g Bean sprouts
300g uncooked king prawns
5 Spring onions (Copped at an angle, 4 for cooking, 1 for garnish)
3 egg (Beaten)
150g Dry flat rice noodles (Follow the on packed cooking instructions)
50g Crushed peanuts (For garnish)
1/2 Red onion (Finely chopped)
FOR THE SAUCE:
2 Tbsp Fish sauce
1 Tbsp Tamarind Pasta
Juice of 1/2 a lime
1 Tbsp honey
3 Tbsp water
- Firstly in a large non-stick frying pan (this is the pan you will use throughout) fry the prawns in an oil of your choice (I use coconut oil) until cooked through and then set aside for later.
- In an oil of your choice on quite a high heat fry the onions until softened, then add the spring onions and rice noodles, stirring constantly for 1-2 minutes.
- Mix all the sauce ingredients together in a bowl and then add to the pan and cook for a further 2-3 minutes stirring constantly.
- Add the bean sprouts to the pan and cook for a further 2 minutes.
- Push everything to one side of the pan and add the beaten egg to the other side of the pan and scramble the eggs.
- Finally mix the noodle mix and egg to together, adding in the prawns and cook for 1 more minute to reheat the prawns.
- Serve into bowls and top with the garnish. I also like a wedge of lime with mine.