Prawn pad thai

Name: Prawn pad thai recipe
Ingredients: 200g (7oz) flat rice noodles (dried weight), or use 600g (1lb 5oz) ready-cooked flat rice noodles; 1 tbsp tamarind paste; 3 tbsp fish sauce (or use soy sauce for vegetarian); 1 tsp sugar; 1–2 tsp chilli flakes (or usefresh chilli); 2 tbsp vegetable oil; 300g (10oz) diced chicken or tofu or prawns; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 2 eggs, lightly beaten; 40g (1½oz) cashews or peanuts, roughly chopped; bunch of spring onions, thinly sliced; 150g (5oz) kimchi; 200g (7oz) beansprouts; small bunch of mint, leaves roughly chopped; small bunch of basil (ideally Thai basil, but not essential), leaves roughly chopped; more fish sauce, to taste; more chilli flakes or chilli sauce, to taste; 1 lime, cut into wedges

A classic prawn pad thai recipe taken from 'Sour' by Mark Diacono. If you haven’t made your own kimchi, a good brand of ready-made is fine here.

By Mark Diacono

21 February 2021

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Mark Diacono

Somehow pad thai seems to easily sit astride the fence that apparently separates perfectly rough and ready street food with poised and refined restaurant food. To many, it is Thai food: the equivalent of the paella of Spain, the coq au vin of France, the fried chicken of the southern States. Get a pad thai recipe right and it is as happy-making as food gets, and making it is mostly a matter of timing and the balance of sour and heat.

If you haven’t made your own kimchi, a good brand of ready-made is fine here.

A recipe from Sour by Mark Diacono (Quadrille). Buy the book here.

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Thai red curry

Recipe notes