Recipe: Pad Thai Prawns
PUBLISHED: 14:49 05 June 2017 | UPDATED: 14:51 10 July 2017
Kerry Anna Photography
A delicious Thai classic courtesy of Pat Pong's head chef Dar
Chingford’s Pat Pong Thai restaurant has become a local institution. Established more than 25 years ago, it quickly made a name for itself serving the most delicious and authentic of that country’s noble cuisine and today it remains a beacon for lovers of Thai food cooked creatively, using only the finest and freshest of ingredients.
This perfect Pad Thai prawn recipe from Pat Pong’s head chef, Dar, has been tried and tested down the generations, turning what is essentially just a stir fried rice noodle dish into something quite sublime. What’s more it uses surprisingly few ingredients and is relatively easy to recreate, making it a perfect midweek supper for those looking for something more exciting than the usual pasta.
Ingredients (one portion)
• 150-200g rice noodles
• 6 fresh tiger prawns (peeled, apart from tail, and deveined)
• 2tbsps vegetable oil
• 1 egg
• 1tbsp sugar
• 2tbsp chopped onion
• 1tbsp grounded peanuts
• 1tbsp fish sauce
• 1tbsp white vinegar
• 1tbsp tomato ketchup
• Handful of beansprouts
• 2 spring onions finely sliced
1. Soak the rice noodles in hot water for 8 minutes.
2. Drain the noodles, leave to dry and then add the sugar, onion, peanuts, fish sauce, vinegar and ketchup. Leave on the side.
3. Heat the oil in a pan until hot. Add the egg and cook until lightly scrambled, then add the prawns and further cook with the egg until pink.
4. Now add your prepared noodles to the pan and stir fry on a medium heat for two minutes until warmed through. Finally add the beansprouts and spring onion and cook for another minute before serving.
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Pat Pong Thai Restaurant
146-148 Station Road
020 8524 7065