Pad Thai with Prawns
35 minutes
One of the most popular Thai dishes, these stir fry noodles might only feed two people if they are greedy. Otherwise, four.
3 people made this
Ingredients
Serves: 4
- 200g 3mm rice noodles
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1/4 teaspoon chilli flakes
- 100ml vegetable oil
- 2 cloves garlic, finely chopped
- 200g peeled baby prawns
- 3 spring onioins, sliced into 2cm lengths
- 2 eggs, beaten
- Garnish
- 1 cup bean sprouts
- 2 tablespoons roasted (unsalted) peanuts, chopped
- coriander leaves
- lime wedges
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Soak the rice noodles in a bowl of warm water for 15 minutes or until soft but not squishy. Drain and set aside.
- Combine the fish sauce, lime juice, sugar and chilli flakes in a bowl.
- Heat a wok and add the oil and garlic. Stir fry 30 seconds then add the prawns and stir fry until they are cooked, about 3 minutes. Add the noodles and toss until the noodles are coated with oil. Try not to break up the noodles.
- Pour in the fish sauce and lime mixture and toss to combine over medium heat until the noodles have absorbed most of the liquid.
- Push the noodles to one side in the wok then add a little extra oil. Pour in the beaten eggs. Let them cook until they are setting, then stir through the noodles. Add the spring onions and cook for 2 minutes. Garnish and enjoy!
