Pad Thai recipe
Pad Thai is one of Thailand's most popular and well-known dishes. Soft rice noodles are wok-fried with shrimp and eggs, tossed with traditional Thai seasonings, scallions and bean sprouts, then garnished with roasted peanuts and cilantro to serve.

6 oz (180g) dried rice stick noodles
3 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
2 tablespoons canola or peanut oil
14 large uncooked shrimp (prawns)—peeled and deveined
2 cloves garlic—finely chopped
1 small fresh red chili—thinly sliced into rounds (or use ½ teaspoon dried chili flakes)
2 eggs—lightly beaten
3 cups bean sprouts
¼ cup roasted peanuts—lightly crushed
2 tablespoons lime juice
2 scallions (spring onions)—finely sliced on the diagonal
A handful of cilantro (fresh coriander) leaves


SOAK the noodles in boiling water for 8 minutes, rinse under cold water and drain well. MIX together the fish sauce, soy sauce, and brown sugar in a small bowl until well combined. HEAT a wok over a high temperature until very hot. ADD 1 tablespoon of oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining tablespoon of oil in the hot wok and stir-fry the garlic and chili for 30 seconds. ADD the drained noodles and stir-fry 30 seconds. PUSH the noodles to the side of the wok, add the eggs and stir-fry them until they start to set then stir them through the noodles. ADD the sauce mixture, reserved shrimp and bean sprouts, and stir-fry for 30 seconds. REMOVE from the heat and toss through the lime juice and most of the peanuts, scallions and cilantro leaves (reserving a small amount for garnishing). SERVE on plates garnished with the reserved scallions, cilantro leaves and peanuts on top.

Variation: Replace the shrimp with chicken or tofu.

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