Prawn Pad Thai Noodles October 24, 2017
Pad Thai Noodles are a family favourite and this recipe by Annabel is a simple but tasty dish that will take no time at all to whip up. Check out the original post here.
- 400g dried rice stick noodles
- ½ cup thai sweet chilli sauce, plus extra to serve
- ¼ cup fish sauce
- 2 tbsp peanut butter
- 2 tbsp tamarind sauce (optional)
- ¼ cup neutral oil
- 6 cloves garlic, crushed
- 3-4 long red chillies, finely chopped,
- or 1-2 tsp chilli paste
- 18 large raw prawn tails
- 4 eggs, lightly beaten
- 4 spring onions, finely angle sliced or shredded
- 2 handfuls (250g) bean sprouts
- 1 cup coriander leaves
- 1 cup roasted peanuts, coarsely chopped juice of
- 2 limes, to serve
Place noodles in a heatproof bowl and cover with boiling water, stirring to fully submerge. Allow to soak for 10 minutes, then drain and set aside.
While noodles are soaking, mix chilli sauce, fish sauce, peanut butter and tamarind, if using, and set aside. Heat oil in a wok or large frypan and stir-fry garlic, chillies and prawns over a high heat for 2-4 minutes. Add beaten eggs and stir-fry until scrambled and just set.
Lower the heat then add the drained noodles and the chilli sauce mixture. Toss for a minute or two over a medium heat to coat. Add most of the spring onions, bean sprouts, coriander and peanuts, reserving a little to garnish, and toss over heat for 1 minute. Divide between 4 bowls and top with remaining spring onions, bean sprouts, coriander and peanuts. Drizzle with lime juice and serve accompanied by extra thai sweet chilli sauce.