Prawn Pad Thai
The version most often eaten in Bangkok — also known as shrimp Pad Thai: prawns, rice noodles in tamarind sauce, egg, bean sprouts and peanuts. The trick is to cook the prawns briefly so they stay juicy.
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The recipe, step by step
Prawns need just 1 minute 30 seconds to 2 minutes in a very hot wok. Sear them first, lift them out, then return them at the end to stop them turning rubbery. Medium-sized raw peeled prawns are ideal. Frozen prawns work too, provided you thaw them properly and dry them thoroughly.
Ingredients
- 160g
- 200g
- 45ml
- 30ml
- 35g
- 45ml
- 2
- 2
- 1
- 120g
- 30g
- 30g
- 1
* Tamarind purée, not concentrated paste. Always follow your product label.
Method
- 01
Soak the noodles in lukewarm water for 25–30 minutes, until flexible but still slightly firm in the centre. Drain.
- 02
If using frozen prawns, thaw them in the fridge or in a bowl of cold water, never in hot water. Pat thoroughly dry with kitchen paper: wet prawns will boil rather than sear.
- 03
Heat the tamarind purée, fish sauce and sugar until the sugar dissolves. Taste and adjust.
- 04
Heat the wok over a high heat with 1 tablespoon of oil. Sear the prawns for 1 minute 30 seconds to 2 minutes, until pink and opaque all the way through. Remove from the wok straight away and set aside.
- 05
Add the remaining oil, garlic and shallot. Stir-fry for 20–30 seconds.
- 06
Add the noodles and sauce, then stir-fry for 2–3 minutes. If the noodles are hard and the wok is dry, add water 2 tablespoons at a time.
- 07
Push the noodles to one side and crack in the eggs. Let them set, then stir them through the noodles.
- 08
Return the prawns to the wok and add most of the bean sprouts and the chives. Toss for just 30 seconds to heat through.
- 09
Serve immediately with the peanuts, lime wedges and remaining raw bean sprouts.
Cooking tips
Prawns are cooked when they turn pink and opaque and curl into a loose C. If they curl tightly into an O, they’re overcooked.
Already-cooked pink prawns should only go in at the final stir-frying stage: they just need warming through.
A spoonful of small dried shrimp, fried with the garlic, adds a deeper, more traditional flavour.
Which prawns should you buy?
Choose medium-sized raw prawns (15–20 g each), peeled and deveined. You can leave the tails on for presentation. Tiger prawns and vannamei prawns both work well. When buying frozen prawns, check the pack for the net drained weight, excluding the ice glaze.
Look for raw prawns in the chilled or frozen seafood section of your supermarket. Chinese chives and small dried shrimp are worth looking for in a Thai or Asian grocer.
Adding tofu
In Thailand, prawns are often paired with cubes of fried tofu. If you like, add 80–100 g of firm tofu: fry it until golden before cooking the prawns, then set it aside on the same plate. The dish will then also contain soya.
Frequently asked questions
How long do prawns take to cook for Pad Thai?
Medium-sized raw prawns need 1 minute 30 seconds to 2 minutes over a high heat. They are ready when pink and opaque all the way through.
Can I use frozen prawns?
Yes. Thaw them in the fridge or in cold water, then dry them thoroughly before searing. Never thaw them in hot water.
Can I use already-cooked prawns?
Yes, but add them right at the end and only warm them through. Cooking them again for longer will make them rubbery.