Recipe

Prawn pad thai

Oct 27, 2013 1:00pm
  • 25 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Prawn pad thai
  • 2 tablespoon peanut oil
  • 1 kilogram medium green prawns, peeled (tails left intact), deveined
  • 4 garlic cloves, crushed
  • 375 gram packet dried rice stick noodles
  • 500 gram chicken mince
  • 3 eggs, lightly beaten
  • 185 gram jar pad thai sauce
  • 8 green onions, sliced
  • 2 cup bean sprouts
  • 3/4 cup coriander leaves
  • 1/2 cup toasted, crushed peanuts
  • 2 long red chillies, thinly sliced
  • lime wedges, to serve

Method

Prawn pad thai
  • 1
    In a wok or large frying pan, heat half the oil on high. Stir-fry prawns and half the garlic for 2-3 minutes until prawns change colour, then remove from wok. Cover to keep warm.
  • 2
    Place noodles in a large bowl. Cover with boiling water. Stand for 5 minutes until tender. Drain.
  • 3
    Heat remaining oil and garlic in wok on high. Cook mince for 4-6 minutes, breaking up lumps with a wok chan as it cooks.
  • 4
    Add eggs. Cook, stirring, for 1-2 minutes until almost set. Toss through noodles, pad thai sauce, onion and prawns. Top with bean sprouts, coriander, peanuts and chilli. Serve with lime wedges.

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