Description
A vibrant and flavorful Pad Thai with succulent prawns, tender udon noodles, and a tangy tamarind sauce, garnished with crunchy peanuts, fresh coriander, and zesty lime wedges for an authentic Thai street food experience at home.
Ingredients
Scale
Noodles and Prawns
- 250g udon noodles
- 2 tsp vegetable oil
- 100g peeled raw prawns
- 4 spring onions, chopped
- 2 eggs, beaten
Sauce
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- Juice of 1 lime
- 1 tbsp soft brown sugar
Garnish
- 2 tbsp roasted peanuts, chopped
- Small handful coriander leaves
- Lime wedges, to serve
Instructions
- Prepare the noodles: Boil the udon noodles in salted water for 3 minutes until soft. Drain and rinse them under cold water to stop the cooking process and prevent sticking.
- Make the sauce: In a small bowl, combine tamarind paste, fish sauce, lime juice, and soft brown sugar. Stir well until the sugar dissolves, creating the classic tangy Pad Thai sauce.
- Cook prawns and spring onions: Heat a wok over medium-high heat and add half the vegetable oil. Add the prawns and chopped spring onions, stirring quickly for about 1 minute, or until the prawns turn pink and are just cooked through. Push the mixture to one side of the wok.
- Cook the eggs: Add the remaining oil to the empty side of the wok, pour in the beaten eggs, and let them sit undisturbed for 30 seconds. Then scramble the eggs gently until cooked but still soft.
- Combine all ingredients: Add the drained noodles and prepared sauce to the wok. Stir continuously for about 3 minutes until everything is heated through, well coated, and flavors meld together.
- Serve: Plate the Pad Thai and sprinkle with chopped roasted peanuts and fresh coriander leaves. Serve with lime wedges to squeeze over for an extra burst of freshness.
Notes
- Udon noodles are used in this recipe, but traditional Pad Thai typically uses rice noodles; you can substitute if preferred.
- Adjust the level of tamarind and sugar in the sauce to balance sour and sweet to your taste.
- If you want a spicier version, add some chili flakes or fresh sliced chilies while cooking.
- For a vegetarian version, replace prawns with tofu and use vegetarian fish sauce alternatives or soy sauce.
- Ensure not to overcook the prawns to keep them tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Pad Thai, Prawns, Thai Noodles, Udon, Tamarind Sauce, Quick Dinner, Easy Asian Recipe
