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Prawn pad Thai
Prawn pad Thai
0 Likes
Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Ingredients:
  • 250g rice stick noodles
  • 36.40 gm peanut oil or rice bran oil
  • 20 peeled green prawns, tails intact
  • 1 garlic clove, finely chopped
  • 2 spring onions, finely chopped
  • 60ml fish sauce
  • 50.00 ml tamarind concentrate*
  • 1/4 tsp chilli powder
  • 0.63 gm mild paprika
  • 1 large egg, lightly beaten
  • 1 bunch chives, cut into 2cm lengths
  • 160g bean sprout
  • 4 fried tofu puffs* (optional), halved
  • 50g peanuts
  • 125.00 ml chopped coriander
  • Lime wedges, to serve
Instructions:
  • In a large bowl, pour enough boiling water over the noodles to cover them completely. Let it sit for 15 minutes, gently stirring with tongs occasionally, then drain the noodles.
  • 1. Begin by heating the oil in a wok over high heat until sizzling. Toss in the prawns, garlic, and spring onion, and stir-fry swiftly for 1 minute. 2. Introduce the noodles and mix well to incorporate. 3. Sprinkle in the fish sauce, tamarind or vinegar, chilli powder, and paprika, stir-frying for just 30 seconds. 4. Crack in the egg and continue to stir-fry for another minute or until the egg is perfectly cooked. 5. Toss in the chives, sprouts, tofu (if desired), peanuts, and coriander, ensuring everything is well combined. 6. Keep stir-frying until all ingredients are harmoniously blended. 7. Serve hot straight from the wok, accompanied by a wedge of lime.

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