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Pad thai with prawns
Pad thai with prawns
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Ingredients:
  • 200g medium-thick rice noodles
  • 20ml (1 tbsp) peanut oil
  • 2 garlic cloves, chopped
  • 4 spring onions, sliced, plus extra to garnish
  • 2 red chillies, seeded, chopped
  • 150g green prawns, peeled, with tails on
  • 40ml (2 tbsp) fish sauce
  • 20.00 ml shaved palm sugar* or brown sugar
  • 40ml (2 tbsp) lime juice
  • 2 eggs, lightly beaten
  • 50g deep-fried tofu puffs*
  • 62.50 ml chopped fresh coriander
  • 125.00 ml trimmed beansprouts
  • 62.50 ml roasted chopped peanuts, to garnish
  • Fried shallots*, to garnish
Instructions:
  • Place the noodles in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and set aside.
  • 1. In a hot wok, sizzle the oil before tossing in the garlic, onion, and chili for a swift stir-fry. 2. Introduce the prawns to the wok, cooking for 1 minute, followed by a splash of fish sauce, sugar, lime juice, along with the egg and tofu.
  • Stir and cook for an additional minute until everything is well combined, then add the fresh coriander and beansprouts.
  • Serve in bowls topped with a sprinkle of peanuts, onions, and crispy fried shallots.

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