Prawn pad Thai
dry rice noodles
20 individual, peeled, deveined
350 g, (snake beans) cut into 3cm pieces
4 individual, sliced
2 small, lightly beaten
2 tbs, crushed
- 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.
- 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.
- 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.
- Add noodles, fish sauce mixture, prawns, bean sprouts and coriander to the wok. Stir-fry until heated through. Serve sprinkled with nuts.