NZ Woman's Weekly

Tasty pad Thai recipe

Tasty pad Thai recipe
  • Meal Type

    Stir-Fry
  • Servings

    2
  • Courses

    Dinner
  • Meal Origin

    Thai

This flavoursome dish is true comfort food in my book and perfect for a fast after-work dish.

  • 200g flat rice stick noodles
  • 1 tbsp tamarind purée
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar, shaved
  • Juice of 1 lime or lemon
  • 2 tbsp rice bran oil
  • 3 spring onions (use green bits too), sliced diagonally and thinly
  • 1 fresh red chilli, de-seeded and finely chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 2 eggs
  • 3 handfuls fresh bean sprouts
  • Small handful fresh coriander, chopped
  • ¼ cup peanuts, dry roasted and coarsely chopped
  • Lime or lemon wedges, plus extra chopped peanuts, chilli and coriander, to serve
  1. In a bowl, soften noodles by covering with boiling water and leaving to soak for about 15 minutes. Rinse, drain and set aside. They should be firm to the bite at this stage.
  2. To make the sauce, put tamarind purée, fish sauce, palm sugar and lime juice in a small pot. Stir and bring to a simmer.
  3. You are ready to start the fast and furious cooking of pad Thai. Heat a large, thin-bottomed pan over high heat, then add the oil. Add spring onions, chilli and garlic, then stir-fry for 1 minute.
  4. Add rice noodles and stir-fry until these are hot.
  5. Add sauce and cook for 3-4 minutes, moving the noodles around the pan to avoid sticking and get them coated in sauce. If the sauce evaporates too quickly and your noodles aren’t quite ready, add a little water.
  6. When noodles are softened (but not soggy) and well coated, push them to one side and crack your eggs into the space. Cook eggs, scrambling with a fork, until just cooked, then stir through the noodles.
  7. Add bean sprouts, coriander, chopped peanuts and a squeeze of lemon juice. Toss well and serve, garnished with lime or lemon wedges and extra peanuts, chilli and coriander.

By Nici Wickes

Take a look at this Thai inspired kumara and coconut curry here.

Oct-27-2014-issue

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