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Garlic Butter Pad Thai 🇹🇭 Thai
Stir-fried rice noodles with prawns, egg, tamarind and fish sauce, finished with bean sprouts, peanuts and lime. This garlic butter version is finished with butter. Ready in about 32 minutes.
Ingredients 🧀 Butter 2 tbsp 🧄 Garlic 2 cloves 🫙 Vegetable Oil 2 tbsp 🥚 Eggs 2 🍋 Lime 1 🐟 Fish Sauce 2 tbsp 🌾 Rice Noodles 200 g flat 🌱 Bean Sprouts 1 cup 🫙 Tamarind Paste 2 tbsp 🦐 Prawns 200 g, peeled 🫙 Crushed Peanuts 1/4 cup 🫙 Brown Sugar 1 1/2 tbsp Optional extras Instructions 1 Soak the noodles in warm water until pliable; drain.
2 Mix tamarind, fish sauce and sugar into a sauce.
3 Stir-fry garlic and prawns in a hot wok, push aside and scramble the eggs.
4 Add noodles and sauce and toss until absorbed; add sprouts and chives.
5 Serve with peanuts and lime.
6 Melt the butter with garlic and spoon it over just before serving.
Chef's tip
Undersoak the noodles slightly; they finish softening in the wok.
Garlic Butter Pad Thai
Time 32 min
Serves 2
Level Medium
Prep / cook 20 / 12 min Ingredients 🧀 Butter 2 tbsp 🧄 Garlic 2 cloves 🫙 Vegetable Oil 2 tbsp 🥚 Eggs 2 🍋 Lime 1 🐟 Fish Sauce 2 tbsp 🌾 Rice Noodles 200 g flat 🌱 Bean Sprouts 1 cup 🫙 Tamarind Paste 2 tbsp 🦐 Prawns 200 g, peeled 🫙 Crushed Peanuts 1/4 cup 🫙 Brown Sugar 1 1/2 tbsp Optional Steps Soak the noodles in warm water until pliable; drain. Mix tamarind, fish sauce and sugar into a sauce. Stir-fry garlic and prawns in a hot wok, push aside and scramble the eggs. Add noodles and sauce and toss until absorbed; add sprouts and chives. Serve with peanuts and lime. Melt the butter with garlic and spoon it over just before serving. 
