Thai·non-vegetarian·medium

Spicy Tamarind Prawn Pad Thai with Crispy Shallots

Name: Spicy Tamarind Prawn Pad Thai with Crispy Shallots
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 150g flat rice noodles (pad thai style); 200g large raw prawns, peeled and deveined; 3 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp palm sugar; 2 tsp sriracha or chilli garlic sauce; 2 tbsp dried shrimp, finely chopped; 2 shallots, thinly sliced (for sauce); 3 cloves garlic, minced; 2 eggs; 100g firm tofu, cut into small cubes; 100g bean sprouts; 30g garlic chives, cut into 3 cm lengths; 50g roasted peanuts, crushed; 3 tbsp crispy shallots (for garnish); 1 lime wedges; 3 tbsp vegetable oil; 2 Thai bird's eye chillies, chopped (optional, for heat)

Imagine the bustling streets of Bangkok, where the smoky aroma of wok-fried noodles mingles with the tang of tamarind and the heat of fresh chilies. This pad thai is my love letter to that energy—a delicate balancing act of sweet, sour, and salty, brought together with plump, juicy prawns and a riot of textures. You'll get the satisfying chew of rice noodles coated in a glossy, umami-rich sauce, the crunch of bean sprouts and roasted peanuts, and a final flourish of crispy shallots that add a golden, savory crunch. It's a dish that feels both familiar and exciting, perfect for a weeknight indulgence or a special dinner that transports you straight to Thailand. Trust me, once you master the sauce, this will become your go-to comfort food.

40 min(prep 25 + cook 15)

2 servings

650 kcal

Ingredients

flat rice noodles (pad thai style)150g
large raw prawns, peeled and deveined200g
tamarind paste3 tbsp
fish sauce3 tbsp
palm sugar2 tbsp
sriracha or chilli garlic sauce2 tsp
dried shrimp, finely chopped2 tbsp
shallots, thinly sliced (for sauce)2
garlic, minced3 cloves
eggs2
firm tofu, cut into small cubes100g
bean sprouts100g
garlic chives, cut into 3 cm lengths30g
roasted peanuts, crushed50g
crispy shallots (for garnish)3 tbsp
lime wedges1
vegetable oil3 tbsp
Thai bird's eye chillies, chopped (optional, for heat)2

Nutrition

650 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Soak the rice noodles in warm water for 30 minutes, or until pliable but not fully soft. Drain and set aside.
2
Make the pad thai sauce: in a small bowl, mix tamarind paste, fish sauce, palm sugar, and sriracha. Whisk until the sugar dissolves. Adjust to your taste—it should be sour, sweet, and salty.
3
Heat 2 tbsp oil in a wok over high heat. Add shallots and garlic, stir-fry until fragrant (about 30 seconds). Add prawns and cook until they turn pink (1-2 minutes per side). Remove prawns from the wok and set aside.
4
Add remaining oil to the wok. Crack eggs into the center and scramble them quickly until just set. Add tofu and dried shrimp, then add noodles, tossing constantly to combine.
5
Pour the sauce over the noodles and keep tossing. If it looks dry, add a splash of water. Add bean sprouts and garlic chives, then return the prawns to the wok. Stir for another minute until everything is well coated.
6
Plate immediately, topped with crushed peanuts, crispy shallots, fresh lime wedges, and optional chopped chilies. Serve hot with extra fish sauce and sugar on the side if needed.

#thai #noodles #seafood #wok

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