Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 pack prawns (de-frosted if cooking from frozen)
  • Handful of beansprouts
  • Small bunch Thai basil (roughly torn)
  • Small bunch fresh coriander (roughly chopped)
  • 1 onion (peeled and finely sliced)
  • 2 spring onions (finely sliced)
  • 1 red pepper (sliced)
  • 2 stalks lemongrass (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 tbpsn dark soy sauce
  • 1 tbpsn rice wine vinegar
  • 100g dried rice noodles
  • 2 medium free range eggs (beaten)
  • Ground black pepper/ salt
  • Sunflower oil
  • Juice of 1 lime
  • 3 small red chillies (finely sliced)
  • 2 tspn tamarind paste
  1. Heat 1 tbpsn sunflower oil in a large frying pan/ wok. Add the onions and red pepper and cook on a medium heat with a pinch of salt.
  2. Add the lemongrass, rice wine vinegar, tamarind, garlic and lime juice to a pestle and mortar. Bash the ingredients together until well combined. Add to the pan and give it a good mix.
  3. Boil the kettle and add the rice noodles to a bowl. Pour in the hot water and leave to soak for around 4-5 minutes.
  4. Add the beansprouts and soy sauce to the pan and give everything a good mix.
  5. Add half the Thai basil and coriander to the pan. Mix in the fresh chillies.
  6. Add the peanuts to a chopping board and with a rolling pin gently crush them.
  7. Drain the noodles and run some cold water through them to stop them from sticking. Add the rice noodles and the prawns to the pan. Push everything to one side of the pan and then in the space pour in the egg mixture. Turn up the heat and then with two spoons gently toss everything in the pan. Keep doing this for a few minutes until all the ingredients are covered in the egg and the egg starts to scramble.
  8. Take the pan off the heat and mix in the rest of the Thai basil and coriander and the spring onions. Season with a bit of black pepper and serve with the crushed peanuts on top.
Recipe by A Modern Rose at