Fresh Pad Thai from Scratch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pad Thai Sauce1 ½ tablespoons Tamarind Paste1 long red Chilli, chopped3 tablespoons Fish Sauce3 tablespoons Caster Sugar1 cup boiling waterPad Thai2 carrots, sliced½ bunch broccolini, 200g seafood extender250 grams prawns1 fish fillet, cut into bite sized pieces2 tablespoons of garlic¼ packet Vermicelli Rice noodles¼ packet Pad Thai noodles2 eggs½ packet bean sproutsHandful of nuts, crushed1 lemon, cut up
Soak the Vermicelli Noodles and Pad Thai noodles in boiling water until soft, but are still slightly firm
Prepare Sauce and remove noodles from water.
Add more sugar to sweeten sauce or chilli to make hotter to suit taste.
Cook fish and prawns in garlic, in frypan
Add seafood extender, carrots, broccolini, and bean sprouts
Cook until vegetables have softened slightly,
Shift all to side of pan and crack the eggs into it, scrambling them
Mix cooked eggs into rest of mixture and add drained noodles,
Warm noodles and cover with sauce
Toss all around in pan,
Serve with crushed peanuts and a squeeze of lemon on top.
Serving Size: Makes minimum 8 serves
Prepare Sauce and remove noodles from water.
Add more sugar to sweeten sauce or chilli to make hotter to suit taste.
Cook fish and prawns in garlic, in frypan
Add seafood extender, carrots, broccolini, and bean sprouts
Cook until vegetables have softened slightly,
Shift all to side of pan and crack the eggs into it, scrambling them
Mix cooked eggs into rest of mixture and add drained noodles,
Warm noodles and cover with sauce
Toss all around in pan,
Serve with crushed peanuts and a squeeze of lemon on top.
Serving Size: Makes minimum 8 serves
Nutritional Info Amount Per Serving
- Calories: 293.7
- Total Fat: 6.2 g
- Cholesterol: 128.2 mg
- Sodium: 897.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 1.6 g
- Protein: 20.3 g
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