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Prawn pad thai
Prawn pad thai
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Whip up a delicious prawn pad Thai for a simple and tasty weeknight dinner.
Ingredients:
  • 250g Thai style rice noodles
  • 13.80 gm peanut oil
  • 2 free range eggs, lightly whisked
  • 2 garlic cloves, crushed
  • 1 long red chilli
  • 48.80 gm fish sauce
  • 42.00 gm lemon juice
  • 50.00 ml palm sugar, finely grated
  • 20 raw Australian banana prawns, peeled, deveined
  • 4 spring onions, thinly sliced
  • 40.00 ml roasted peanuts, chopped
  • 82.50 ml coriander leaves, coarsely chopped
  • Sliced spring onions, extra, to serve
  • Chopped peanuts, extra, to serve
  • Lemon wedges, to serve
Instructions:
  • Place the noodles in a heatproof bowl and cover with boiling water. Allow to sit for 10 minutes or until softened. Rinse with cold water to refresh and drain.
  • Heat a wok over medium-high heat, then add a few drops of oil. Swirl in half of the egg to create a thin layer on the wok. Cook for about 1 minute until just set. Roll up the omelette and transfer to a plate. Repeat the process with the rest of the egg, then thinly slice the omelettes.
  • Finely chop half of the chili and thinly slice the remaining half. In a bowl, mix fish sauce, lemon juice, and sugar. Heat oil in a wok, then add garlic and chopped chili and cook for 1 minute. Add prawns and spring onion, and cook for 3 minutes. Stir in fish sauce mixture, peanuts, noodles, and omelette, and toss to combine. Cook for 2 minutes until prawns are cooked through. Finish by stirring in coriander.
  • Garnish pad Thai generously with additional spring onion, peanuts, and sliced chili. Accompany with lemon wedges for serving.

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