Pad Thai with Tamarind, Prawns, and Crushed Peanuts
Stir-fry moves fast. Have everything prepped before the wok gets hot.
Ingredients
Noodles and Protein
- 200g flat rice noodles (sen lek), soaked in warm water until pliable
- 200g prawns, peeled
- 2 eggs, lightly beaten
Sauce
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 1 tbsp lime juice
Aromatics and Toppings
- 3 garlic cloves, minced
- 2 shallots, sliced
- 2 tbsp dried shrimp, chopped (optional)
- 1 cup bean sprouts
- 4 spring onions, cut into 2-inch pieces
- 1/4 cup roasted peanuts, crushed
- Lime wedges
- Chili flakes
Instructions
- **Make sauce:** combine tamarind, fish sauce, sugar, and lime juice. Stir until sugar dissolves.
- **Heat wok** until smoking. Add oil. Fry prawns 1 minute. Remove.
- **Add garlic and shallots.** Fry 30 seconds.
- **Push to side.** Add eggs. Scramble roughly.
- **Add noodles and sauce.** Toss vigorously 2 minutes until noodles soften and caramelize at edges.
- **Return prawns.** Add bean sprouts and spring onions. Toss 30 seconds.
- **Serve** with peanuts, lime, and chili flakes.
Chef's Notes
- If noodles clump, add a splash of water and keep tossing.
- The sauce should be sweet, sour, and salty in equal measure. Taste before adding to the wok.
- Dried shrimp adds umami depth. Skip if you can't find it.