Prawn pad Thai
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Preparation time:
15 minutes
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Cooking time:
5 minutes
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Total time:
20 minutes
Ingredients
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250g dried medium flat rice noodles
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3 tbsp tamarind paste
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3 tbsp light brown soft sugar
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3 tbsp Cooks’ Ingredients fish sauce
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½ tsp crushed chillies
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2 tbsp groundnut oil
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2 shallots, chopped
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200g raw king prawn tails
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2 eggs, beaten
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4 essential Waitrose salad onions, sliced
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100g bean sprouts
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100g mange tout, shredded
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3 tbsp roughly chopped coriander
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50g natural roasted peanuts
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1 lime, cut into wedges
Method
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Soak the noodles in hot water for 15 minutes until just soft, then drain and rinse in cold water to prevent sticking; set aside. Mix the tamarind paste, sugar, fish sauce and crushed
chillies with 1 tbsp water; set aside.
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Heat the groundnut oil in a wok over a medium-high heat. Add the shallots and prawns and cook for 1-2 minutes until the shallots are just starting to colour. Add the eggs and stir for 30 seconds; then add the drained noodles and fry for 30
seconds, stirring to break up the egg.
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Pour in the tamarind mixture and simmer until it is absorbed, then add the salad onions, bean sprouts and mange tout; fry for 1 minute.
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Stir through half the coriander and half the peanuts. Garnish with the remaining coriander leaves, nuts and lime wedges. Serve immediately.
Comments
Glossary
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Bean sprouts
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Coriander
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Mange tout
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Noodles
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Shredded
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Tamarind
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This recipe was first published in Tue Feb 01 00:00:00 GMT 2011.
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