Pad Thai is a dish that I’ve struggled to do justice to at home. I find the rice noodles always stick together and I can never quite get the flavour right. This is a cheats version of the recipe, using wok-ready noodles and a pre-made World Foods sauce, but it’s the closest I’ve come to recreating the dishes I’ve had in restaurants. You can, of course, use proper noodles (the wok-ready noodles tend to be a bit stodgy) and you don’t need a ready-made sauce either. I used the World Foods sauce for the sake of convenience (the recipe took 15 minutes in total to cook) and I found that it was light, delicate and worked well in the dish.
It’s my preference to cook the egg separately then add it back in at the end. It’s an aesthetic choice; the egg can easily be cooked alongside the other ingredients but I’m still getting to grips with wok cooking and I often make a mess if I do it this way.
This is a light dish so I chose to serve it with gyoza and tom yum soup.
- Cook the noodles according to the instructions on the packet then drain and put to one side.
- Wash and de-vein the prawns, then slice along the back of each prawn so when they cook they'll open up into a butterfly shape.
- Finely slice the chili and spring onion, separating the white and green parts of the spring onion.
- If you're not using a ready made Pad Thai sauce, mix the sauce ingredients together in a small bowl.
- Place your wok over a medium heat and add a little vegetable or groundnut oil.
- Add the egg, cooking for a few minutes to make a thin omelette, then set aside and cut into strips.
- Add a tablespoon of oil into the wok, then fry the white part of the spring onion along with the chili for a few minutes.
- Add the prawns and cook for two minutes, then add the Pad Thai sauce. If you're using the home made sauce, make sure the sugar has dissolved, then add the noodles.
- Stir well then add the egg strips and a good squeeze of lime.
- Once the prawns and noodles have cooked through, add the beansprouts and the green spring onions, stir fry for one minute then transfer to a bowl.
- Garnish with the coriander, crushed peanuts and lime wedges.