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Pad Thai

Categories: Big-Batch Meals, Comfort Foods, Entertaining, New Year's, Vegetarian
Type: Main Dishes

Once you have gathered the ingredients, this dish comes together quickly to create a fast weeknight supper

Prep Time: prep 20 mins

Cooking Time: cook 10 mins

Serves: makes 4 servings


  • 12oz ( 350g) flat rice noodles
  • 4 tbsp vegetable oil
  • 2 tbsp chopped cilantro
  • 1 small hot red chile, seeded and finely chopped
  • 9oz ( 250g) large shrimp, peeled and deveined
  • 4 shallots, finely chopped
  • 4 large eggs, beaten
  • 1 tbsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp Thai fish sauce
  • 2 tbsp fresh lime juice
  • 9oz ( 250g) bean sprouts
  • 4 scallions, white and green parts, sliced
  • 1 cup unsalted roasted peanuts
  • 1 lime cut into 4 wedges, to serve
Pad Thai photo

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  1. Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain.
  2. Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chile. Immediately add the shrimp and stir-fry until the shrimp look opaque around the edges, about 1 minute. Transfer to a plate.
  3. Add the remaining oil to the wok. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.
  4. Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, bean sprouts, and shrimp. Stir-fry for 2 minutes. Add the scallions and 1/2 cup of the peanuts, and stir-fry for 1 minute. Sprinkle with the remaining peanuts and garnish with lime wedges to serve.
  • prep 20 mins; cook 10 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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