Skip to content Back to your kitchen
🇹🇭 Thai
Mini Pad Thai
🇹🇭 Thai
Stir-fried rice noodles with prawns, egg, tamarind and fish sauce, finished with bean sprouts, peanuts and lime. Ready in about 32 minutes.
Prep 20 min Cook 12 min Serves 2 Medium Ingredients
- 🧄Garlic2 cloves
- 🫙Vegetable Oil2 tbsp
- 🥚Eggs2
- 🍋Lime1
- 🐟Fish Sauce2 tbsp
- 🌾Rice Noodles200 g flat
- 🌱Bean Sprouts1 cup
- 🫙Tamarind Paste2 tbsp
- 🦐Prawns200 g, peeled
- 🫙Crushed Peanuts1/4 cup
- 🫙Brown Sugar1 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.
Chef's tip
Undersoak the noodles slightly; they finish softening in the wok.
Mini Pad Thai
- Time
- 32 min
- Serves
- 2
- Level
- Medium
- Prep / cook
- 20 / 12 min
Ingredients
- 🧄 Garlic2 cloves
- 🫙 Vegetable Oil2 tbsp
- 🥚 Eggs2
- 🍋 Lime1
- 🐟 Fish Sauce2 tbsp
- 🌾 Rice Noodles200 g flat
- 🌱 Bean Sprouts1 cup
- 🫙 Tamarind Paste2 tbsp
- 🦐 Prawns200 g, peeled
- 🫙 Crushed Peanuts1/4 cup
- 🫙 Brown Sugar1 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.
