Recreate your favourite takeout with this easy Pad Thai recipe. Full of crunchy peanuts, chilli and lemon, it's a flavour-packed dinner that's sure to impress.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ 10 mins standing time)
(+ 10 mins standing time)
Ingredients
250g Thai style rice noodles
3 tsp peanut oil
2 Coles Australian Free Range Eggs, lightly whisked
2 garlic cloves, crushed
1 long red chilli
2 tbs fish sauce
2 tbs lemon juice
2½ tbs finely grated palm sugar
20 raw Australian banana prawns, peeled, deveined
4 spring onions, thinly sliced
2 tbs roasted peanuts, chopped
⅓ cup coriander leaves, coarsely chopped
Sliced spring onions, extra, to serve
Chopped peanuts, extra, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a heatproof bowl. Pour over boiling water and set aside for 10 mins or until softened. Refresh under cold water. Drain.
Step 2
Heat a wok over medium-high heat. Add a few drops of oil and swirl in half the egg to coat the wok in a thin layer. Cook for 1 min or until just set. Roll up and transfer to a plate. Repeat with remaining egg. Thinly slice omelettes.
Step 3
Finely chopped half the chilli. Thinly slice remaining chilli. Combine the fish sauce, lemon juice and sugar in a bowl. Heat remaining oil in the wok. Add garlic and chopped chilli. Cook for 1 min. Add prawns and spring onion. Cook for 3 mins. Add fish sauce mixture and peanuts and toss to combine. Cook for 2 mins or until prawns are cooked through. Stir in coriander.
Step 4
Top pad Thai with extra spring onion, extra chopped peanuts and sliced chilli. Serve with lemon wedges.
