Pad Thai with Prawns
Prep time: 30 minServes: 4
Pairs with
Pad Thai's balance of sweet, salty, sour and hot needs a wine with a touch of residual sugar and good acidity — off-dry riesling or an aromatic rosé works beautifully.
Ingredients
- 250g rice noodles (flat)
- 300g prawns, peeled
- 2 eggs
- 200g bean sprouts
- 4 spring onions, sliced
- Pad Thai sauce: 3 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp palm sugar, 1 tbsp sriracha
- 3 tbsp neutral oil
- Roasted peanuts, crushed
- Lime wedges
- Fresh coriander
Method
- 11. Soak the noodles in warm water for 10 minutes until pliable. Drain.
- 22. Mix the Pad Thai sauce.
- 33. Heat oil in a wok. Fry the prawns for 2 minutes, remove.
- 44. Scramble the eggs in the wok until set in flakes.
- 55. Add noodles and sauce. Toss vigorously for 2 minutes.
- 66. Return the prawns, add half the bean sprouts and spring onions.
- 77. Serve with peanuts, coriander, lime and remaining bean sprouts.