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Easy Pad Thai Recipe

Posted Apr 17 2012 9:30pm

I can't believe I haven't told you about my FAVOURITE-EST COOKBOOK EVER yet. So wonderful, that I said "favourite-est". The Meat Free Monday Cookbook has 52 Mondays worth of meals - breakfast through dinner, with desserts and sides. It has bright, colourful pictures, and best of all, everything I've made from it thus far has been TO DIE FOR. Including this pad thai recipe. I actually preferred this recipe better than the pad thai we get from our favourite place down the street. For reals. Must. Try. And it's surprisingly easy to make. I also highly recommend this cookbook. I can't wait to cook my way through the entire thing!


4 ounces medium rice noodles
1 tsp tamarind paste*
1 1/2 tbsp oyster sauce
1 tsp sugar
1 garlic clove, chopped
2 scallions, sliced thinly
1 red chile, seeded and finely chopped
1 egg
handful bean sprouts
handful peanuts, chopped
handful cilantro leaves, chopped
wedges of lime
prawns (optional)

*I didn't have tamarind paste, so I substituted Worcestershire sauce, and it turned out just fine.


1) Put the noodles into a large bowl of boiling water. Let stand for 5-10 min until the noodles are soft, then drain well (Or follow your individual type of noodles' instructions).

2) In a frying pan, cook prawns in a bit of butter or oil. Set aside.

3) In a bowl, mix together tamarind paste, oyster sauce and sugar.

4) Heat large frying pan over high heat. Add garlic, scallions, and chile. Toss and cook for 30 seconds until they soften.

5) Push veggies aside. Crack the egg into the center. Stir for 30 seconds.

6) Add the bean sprouts, noodles, prawns and sauce. Toss everything together and heat throughout.

7) Serve with peanuts and cilantro on top, with lime wedges on the side.


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