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Prawn pad thai

  • 2servings
  • 35minutes
  • 524calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125g dried medium flat rice noodles

  2. 2tsp light soft brown sugar

  3. 4tsp tamarind paste (see tip)

  4. 4-6tsp fish sauce

  5. Pinch of crushed dried chillies

  6. 1tbsp sunflower oil

  7. 1 egg, beaten

  8. 1 shallot, peeled and chopped

  9. 150g pack peeled raw king prawn tails

  10. 2-3 spring onions, trimmed and sliced

  11. 60g bean sprouts

  12. 60g mangetout, cut into strips

  13. 30g roasted salted peanuts, crushed

  14. 2tbsp fresh coriander, chopped

  15. 1-2 limes,

  16. 2 cheeks cut off

Instructions Jump to Ingredients ↑

  1. Soak the noodles in hot water for 15 mins, until just soft. Drain, rinse and set aside. Mix the sugar, paste, fish sauce, chillies and 2 teaspoons of water in a small bowl.

  2. Heat half the oil in a wok, add the egg, and let it scramble. Tip it out onto a plate. Add the rest of the oil and the shallot and prawns to the wok and cook for 1-2 mins.

  3. Add the noodles. Pour in the dressing and simmer for a few seconds until its absorbed, then add the spring onion, bean sprouts and mangetout. Warm through. Add the egg. Sprinkle in half the nuts and coriander.

  4. Serve on 2 warm plates. Garnish with the rest of the nuts, coriander and lime cheeks.

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