22-Minute Pad Thai

Ingredients for 22-Minute Pad Thai

• 230g dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen

• also called pad Thai noodles or stir-fry rice noodles)

• 60ml fish sauce (such as nam pla or nuoc nam)

• 60ml tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water

• 3 tablespoons (packed) dark brown sugar

• 2 teaspoons chilli-garlic sauce, plus more for serving

• 45ml vegetable oil

• 4 large eggs, beaten to blend

• 350g peeled and deveined medium prawns

• 1 bunch spring onions, green and white parts separated, coarsely chopped

• 2 cups mung bean sprouts (about 150g ), plus more for serving

• 40g roasted, salted peanuts, coarsely chopped, plus more for serving

• Coarsely chopped fresh coriander (for serving)

• Lime wedges (for serving)

Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.

Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 teaspoons chilli-garlic sauce, and 60ml hot water in another medium bowl.

Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and prawns and cook, stirring constantly, until prawns begin to turn pink, about 1 minute. Add spring onion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add spring onion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.

Divide noodle mixture among plates. Top with coriander, bean sprouts, and peanuts and serve with lime wedges and chilli-garlic sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.