Dinner

Pad Thai

Name: Pad Thai
Cuisine: Southeast Asian
Ingredients: 125g Rice Noodles; Juice of 3 Lime; 1/2 teaspoon Cayenne Pepper; 2 teaspoons Muscovado Sugar; 2 tablespoons Fish Sauce; 2 tablespoons Vegetable Oil; 200g Tiger Prawns; 4 finely sliced Spring Onions; 140g Bean Sprouts; 25g Peanuts; Handful Coriander; 2 Lime; To serve sweet chilli sauce

A Southeast Asian seafood recipe built around Rice Noodles, Juice of 3 Lime, Muscovado Sugar.

Southeast AsianSeafoodNon-VegetarianHigh Fibre

Recipe data: TheMealDB. Catalog image prepared for Nutritional Density.

Pad Thai plated on an off-white linen surface

Cuisine: Southeast Asian

Ingredients

125g Rice Noodles
Juice of 3 Lime
1/2 teaspoon Cayenne Pepper
2 teaspoons Muscovado Sugar
2 tablespoons Fish Sauce
2 tablespoons Vegetable Oil
200g Tiger Prawns
4 finely sliced Spring Onions
140g Bean Sprouts
25g Peanuts
Handful Coriander
2 Lime
To serve sweet chilli sauce

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

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