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Prawn pad Thai
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Ingredients:
  • 1/2 bunch shallots, trimmed
  • 250g Thai-style rice noodles
  • 27.30 gm peanut oil
  • 2 eggs, lightly beaten
  • 20 green prawns, peeled, deveined, tails intact
  • Pinch dried chilli flakes
  • 80ml lime juice
  • 80ml fish sauce
  • 32.00 gm brown sugar
  • 130g bean shoots
  • 1 bunch coriander, sprigs picked
  • Roasted unsalted peanuts, chopped, to serve
  • Lime wedges, to serve
Instructions:
  • Slice the shallots into 10cm lengths and julienne them into thin strips.
  • Place the noodles in a large heatproof bowl and cover with boiling water. Let them soak for 10 minutes, then drain.
  • Heat 2 teaspoons of oil in a hot wok or large frying pan. Add the eggs, swirl to coat, and cook until set, about 2 minutes. Transfer to a chopping board, roll up the omelette, and cut into 1cm-thick strips.
  • Heat the leftover oil in the wok or frying pan over medium-high heat. Add the prawns and chili flakes and cook for 3 minutes, tossing occasionally, until the prawns are cooked through.
  • Combine the noodles, lime juice, fish sauce, brown sugar, bean shoots, coriander, and shallots, tossing until evenly mixed. Garnish with chopped peanuts and lime wedges before serving.

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