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Pad Thai Noodles


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350g dry wide rice noodles

200g Australian Prawn meat

2  shallots, finely sliced

½ bunch garlic chives, cut into inch lengths

3 garlic cloves, crushed

2 eggs, beaten

200g Bean Sprouts

3 spring onions finely chopped

1/2 cup unsalted peanuts toasted and  chopped

½ bunch coriander chopped

½ bunch thai bail

3 eggs

4 Tablespoons tomato ketchup

2 tablespoons  soy sauce

3 Tablespoons fish sauce

4 Tablespoons tamarind paste

2 Tablespoons rice vinegar

dried chilli flakes

peanut or vegetable oil

lime, to garnish

Place the noodles  in a large bowl  and pour over boiling water to cover. Allow to sit for about 4-5 minutes until hydrated. Strain and rinse in cold water. Toss through a drizzle of vegetable oil and set aside until ready to use. Combine the tamarind, ketchup, fish sauce and vinegar. Season to taste. Adjust with a little sugar or fish sauce.


Heat a little oil in a wok and add  garlic and shallot. Add the prawns and toss for 2 minutes until cooked. Place on a plate and set aside. In the wok add  the sauce and heat. Add the eggs and loosely scramble them. Add the noodles and toss for a few minutes. Add the prawns  bean sprouts and herbs and add a squeeze of lime, add the peanuts  and  spoon onto a serving platter. Garnish with a few extra bean sprouts, coriander and chilli flakes, peanuts and a wedge of lime.