Quick and easy Prawn Pad Thai recipe made with king prawns, rice noodles, and delicious 3-ingredient stir fry sauce. Made with simple cupboard-friendly ingredients and is so delicious.

Full written recipe ▶️ https://khinskitchen.com/pad-thai/

📃 Ingredients
▢120 g Dry rice noodles/stick (5 mm) Or 2 servings, About 4.2oz, ( see details in note )
▢250 g Prawn Peeled and deveined king prawns, tiger prawns, or shrimp ( About 8.8oz )
▢100 g Firm Tofu Cut into small cubes or fried tofu puff
▢3-4 cloves Garlic Finely chopped
▢1 Shallot Or small onion, finely chopped
▢3 tbsp Thai preserved radish Or radish pickle ( see details in note ), finely chopped
▢100 g Bean Sprouts
▢3-4 Spring onions Or garlic chives, cut into 2" pieces
▢2 Eggs
▢2-3 tbsp Oil Vegetable oil, sunflower, peanut, canola, etc

Pad Thai Sauce
▢4 tbsp Palm sugar Or Brown sugar
▢3 tbsp Tamarind Cooking tamarind sauce or paste
▢2 tbsp Fish Sauce ( see details in note )
▢2 tbsp Water

To Serve
▢Toasted crushed peanuts
▢Roasted chilli flakes
▢Fresh Lime wedges

Instructions
First, prepare the rice noodles according to the packet instructions and prep the vegetables.

Make the pad thai sauce.

Cook and tofu and prawn and set them aside.

Stir fry onions and garlic for a few seconds until fragrant. Next, add the preserved radish.

Add the pad thai noodles and sauce and toss them well.

Then, add the cooked prawns and tofu back into the pan and cook the egg at one side and combine them well.

Finish with bean sprouts and spring onions.

Serve with toasted crushed peanuts, roasted chilli flakes, and lime wedges.

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