Pad Thai has become one of the most popular dishes in Thailand and is quick and easy to prepare.Traditionally made with prawns but you can use minced pork ,chicken or tofu for a vegetarian option.It is one of the best street foods around.
As it is so simple,I prefer to make the sauce for the Pad Thai from scratch.The Pad Thai I made below, I served in an egg pancake with the Pad Thai inside (Pad Thai surprise!). However you can just scramble the eggs as I have done in the recipe below and if you are feeling really lazy you can buy quite reasonable Pad Thai sauces as well!
300g Large raw prawns peeled and deveined
150g flat rice noodles soaked in boiling water for 5-10 minutes until soft
180g bean sprouts washed
3tbs peanuts chopped
2 eggs beaten
3 cloves garlic chopped,1-2 red chillies chopped and 4 spring onions sliced
A handful of coriander chopped and A lime cut into quarters
Pad Thai Sauce: mix together 3 tbs tamarind sauce with 1tbs palm sugar and 1-2tbs fish sauce and reserve.
Heat a splash of oil in a wok and and cook the prawns for 2 minutes then add the chilli and garlic cook for another minute then remove from the wok and keep warm.
Add a little more oil to the wok then add the eggs stirring briskly to scramble for a minute until the eggs are cooked.
Add the spring onions and noodles ,stir ,then add the sauce and prawns and half of the bean sprouts.Cook for another couple of minutes until all warmed through then remove from the heat and garnish with the coriander,peanuts ,bean sprouts and lime wedges.
Pork, chicken or tofu maybe used instead of the prawns.