Prawn and vegetable pad Thai noodle stir-fry
9
Points®
Total time: 35 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Bring home a taste of Thailand with our version of prawn and vegie pad thai stir fry
Ingredients
Dry rice noodles
200 g, thick variety
Light peanut butter
2 tbs, smooth variety
Chicken stock
¼ cup(s), (60ml)
Sunflower oil
1 tbs, or canola oil
Raw peeled prawns
500 g, frozen, peeled, thawed
Red onion
1 medium, halved, sliced
Garlic
2 clove(s), crushed
Broccoli
300 g, cut into florets
Carrot(s)
1 medium, halved lengthways, thinly sliced
Snow peas
100 g, halved
Soy sauce
2 tsp
Fish sauce
2 tsp
Lime juice
2 tbs
Lime(s)
1 medium, wedges to serve
Fresh red chilli
1 whole, sliced
Instructions
1
Place the noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until softened. Drain. Combine peanut butter and stock in a small bowl.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2-3 minutes or until cooked. Transfer to a plate.
3
Reheat the wok over high heat. Add the remaining oil and heat for 30 seconds. Stir-fry the onion and garlic for 2-3 minutes or until onion has softened. Add the broccoli, carrot and snow peas, and stir-fry for 2-3 minutes or until tender. Add the soy sauce, fish sauce, lime juice, noodles, peanut butter mixture and prawns. Cook, tossing gently, for 2-3 minutes or until heated through. Serve with lime wedges and chilli.
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