Prawn Pad Thai

This recipe is part of our HexClad summer series collaboration - showcasing their hybrid cookware. Pad Thai is such a delicious takeaway treat but here I am showing you how to make it at home, using a few handy storecupboard ingredients. It comes together in no time, make it work for you by adjusting heat levels and playing with proteins - you could use chicken or tofu instead.

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Ingredients

shallot 2 (sliced)
spring onions 4 (chopped)
salted peanuts 30 g (chopped)
lime 1 (wedges)
egg 2 (beaten)
rice noodles 300 g
brown sugar 1 tbsp
oyster sauce 2 tbsp
tamarind sauce 2 tbsp
fish sauce 2 tbsp
soy sauce 1 tbsp
prawns 200 g
garlic paste 1 tsp
beansprouts 100 g
chilli flakes 1 tsp

Method

Prep the ingredients

Peel and finely slice the shallots. Chop the spring onion into batons, keep the white parts for step 5. Roughly chop the peanuts. Cut the lime into wedges. Beat the eggs.

Soak the rice noodles

Place the rice noodles into a bowl with boiling water, leave to soak for 5 minutes. Drain, then refresh in cold water and add a dash of oil to prevent the noodles sticking.

Make the sauce

In a small bowl combine the brown sugar, oyster sauce, tamarind sauce, fish sauce and soy sauce.

Cook the Pad Thai

Heat a dash of oil in a large frying pan over a medium heat. Add the prawns and cook until golden, about a minute.
Add the shallots, garlic paste and the white parts of the spring onion, cook for a minute. Add the beaten egg and scramble it in the pan.
Add the beansprouts, noodles and the sauce, toss well until everything is coated. Add ½ of the peanuts and the green parts of the spring onion.

Plate Up

Plate up the Pad Thai - top the noodles with extra beansprouts, the remaining peanuts and chilli flakes. Serve with the lime wedges. Enjoy!

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