Prawn pad Thai
10
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Why bother with takeout when you can have this fresh and healthy Pad Thai ready on your plate in 30 minutes?
Ingredients
Dry rice noodles
200 g, (stick)
Sunflower oil
1 tbs, (or canola oil)
Raw peeled prawns
600 g, peeled, tails intact
Garlic
2 clove(s), finely chopped
Green shallot(s)
4 individual, cut into 2cm lengths
Fish sauce
2 tbs
Soy sauce
1 tbs
Brown sugar
1 tbs
Bean sprouts
2 cup(s), (160g)
Roasted peanuts
35 g, chopped (35g)
Fresh coriander
1½ cup(s), leaves
Lime(s)
1 medium, wedges to serve
Instructions
1
Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
2
Heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry prawns and garlic, in batches, for 1–2 minutes or until prawns just change colour. Transfer to a plate.
3
Add shallots to wok and stir-fry for 1 minute. Add fish and soy sauces, brown sugar, bean sprouts, prawns and noodles and stir-fry until heated through. Sprinkle pad Thai with peanuts and coriander. Serve with lime wedges.
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