Authentic-tasting Pad Thai using Small Batch's Slow-Roasted Peanut Pad Thai Sauce, with extra spooned on right before eating.
Ingredients
| Ingredient | Amount |
|---|---|
| Flat rice noodles | 150 g |
| Oil | 2 tbsp |
| Prawns or tofu | 150 g |
| Large egg | 1 |
| Bean sprouts | 1 cup |
| Small Batch Slow-Roasted Peanut Pad Thai Sauce | 5 tbsp |
| Crushed roasted peanuts | 2 tbsp |
| Lime, cut into wedges | 1 |
Method
- Soak the noodles: Soak in warm water for 15–20 minutes until pliable. Drain well.
- Cook the protein: Heat oil in a wok over high heat. Cook prawns/tofu for 2–3 minutes until done. Push to one side.
- Scramble the egg: Crack egg into the wok and scramble quickly, then mix through with the protein.
- Add noodles and sauce: Add noodles and Pad Thai Sauce; toss continuously for 2–3 minutes until coated and lightly caramelized.
- Finish and serve: Add bean sprouts, toss briefly, and plate. Top with peanuts, serve with lime, and add extra sauce for spooning at the table.
Tip: Don't over-soak the noodles — they finish cooking in the wok and can turn mushy if pre-softened too much.
