Updated: Jan 16, 2021
This is for sure a comfort meal! I love Pad Thai. This recipe is packed with flavour. And this secretly tastes like the old school version of a take out recipe I used to order ALL THE TIME! Plus this one is healthier! Win win.
3 Tbsp light sodium soy sauce *use tamari for GF
2 Tbsp fish sauce
1 Tbsp rice wine vinegar
2 tsp sambal
1 Tbsp lime juice
1 Tbsp honey
1/8 tsp dried ginger
2 servings rice noodles, cooked
10 prawns, cleaned
1 red pepper, sliced
1/2 red onion, sliced
2 cloves garlic, minced
6 oz bean sprouts
2 Tbsp cilantro, chopped
2 Tbsp green onions, sliced
2 Tbsp peanuts, roughly chopped
Cook noodles according to package directions. Once fully cooked drain and rinse in cold water. Toss in a tiny pit of oil and set aside.
In a bowl mix together soy sauce, fish sauce, vinegar, sambal, lime juice, honey and ginger. Set aside.
Heat pot with small amount of oil on high. Add prawns and cook each side 1 minute. Add red peppers, onions and garlic. Cook for 2 minutes until tender. Add in noodles and cook for 1 minutes. Add in sauce and cook for another minute. Stir in cilantro and bean sprouts right before platting. Garnish with green onions and peanuts.