Prawn pad Thai
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Everyone is a big fan of Pad Thai. The peanut flavour combines all the ingredients together to create an amazing burst of flavour. Enjoy in just 30 minutes.
Ingredients
Dry rice noodles
200 g
Fish sauce
2 tbs
Lime juice
2 tbs
Brown sugar
2 tbs
Soy sauce
1 tbs
Sunflower oil
3 tsp
Raw peeled prawns
20 small, peeled, deveined
Sesame oil
1 tsp
Green string beans
350 g, (snake beans) cut into 3cm pieces
Green shallot(s)
4 individual, sliced
Egg(s)
2 small, lightly beaten
Bean sprouts
250 g
Fresh coriander
½ cup(s)
Roasted peanuts
2 tbs, crushed
Instructions
1
Cook noodles following packet instructions or until just tender. Drain. Rinse under cold water. Whisk fish sauce, juice, sugar and soy sauce in a small jug until combined.
2
Heat a wok over medium-high heat. Add sunflower/canola oil and heat for 30 seconds. Stir-fry prawns, in batches, for 2–3 minutes or until cooked through. Transfer to a plate.
3
Reheat wok over medium-high heat. Add sesame oil and heat for 5 seconds. Stir-fry beans and 2 tablespoons water for 2–3 minutes or until beans are just tender. Add shallots and stir-fry for 1 minute. Push vegetables to side of the wok. Add egg. Cook, stirring occasionally, for 1 minute or until scrambled and just set.
4
Add noodles, fish sauce mixture, prawns, bean sprouts and coriander to the wok. Stir-fry until heated through. Serve sprinkled with nuts.
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