Thursday, 6 August 2020

Prawn Pad Thai

This dish requires a little preparation but is well worth the effort.  Hot, sweet, sour and very fresh and light.


110g rice noodles
2 tbsp dried shrimps or 2 tsp shrimp paste
200g raw, headless tiger prawns, defrosted if frozen
3 tbsp rape seed or vegetable oil
2 cloves garlic, minced
2 red chillies, de seeded and chopped
Small red onion, thinly sliced
2 tbsp fish sauce
1.5 tbsp crunchy peanut butter
2 large eggs, lightly beaten
Juice from 1 large lime

Ingredients for the garnish

Small bunch of coriander, leaves picked
3 tbsp natural peanuts, chopped
3 spring onions, finely sliced
1 handful fresh bean sprouts
Lime wedges for garnish

If using dried shrimp, soak them in boiling water for 10 minutes.  
Soak the noodles in boiling water for 10 minutes, make sure they are covered.  
Drain and rinse under cold water and set aside
Drain the dried shrimp
If the prawns need shelled and deveined do this next
Cut each prawn into two

Heat a wok on high heat
Add the oil, add the chilli onion and garlic and stir fry for to mins
Add the prawns and stir fry until they turn pink
Add the dried shrimp or shrimp paste, peanut butter and fish sauce
Stir and add the noodles then stir them around for a couple of minutes
Slowly pour over the beaten egg, leave it for 30 seconds to slightly set then stir it round
Add 1/2 of the garnish, ( not the lime wedges) stir to combine
Serve in bowls and garnish with coriander, peanuts, spring onions, fresh bean sprouts And a wedge of lime.

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