Pad Thai Prawns


  • 300g of rice stick noodles

  • ½ cup of sugar

  • ½ cup of distilled vinegar

  • ¼ cup of fish sauce

  • 2 tbsp of tamarind paste

  • 1 tbsp vegetable oil

  • 8 raw prawns

  • 1 ½ tsp of garlic, minced
  • 4 eggs, beaten

  • 1 ½ tbsp of white sugar

  • 1 ½ tsp of salt

  • 1 cup of coarsely ground peanuts

  • 2 cups of bean sprouts

  • ½ cup of chopped fresh chives

  • 1 lime, cut into wedges


How to:

  1. Place rice stick noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.

  2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.

  3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.

  4. Add prawns; cook and stir until chicken is cooked through, remove from heat.

  5. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat.

  6. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes.

  7. Add cooked prawns and rice stick noodles; stir to combine.

  8. Stir in tamarind mixture, 1 1/2 tbs of sugar and salt; cook until noodles are tender, 3 to 5 minutes.

  9. Stir in peanuts; cook until heated through, 1 to 2 minutes.

  10. Garnish with bean sprouts, chives, and lime wedges.

  11. Ready to serve!



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