Prawn Pad Thai
Ingredients
- 200 g rice noodles ⓘ
- 2 tablespoons canola oil ⓘ
- 2 eggs, lightly beaten ⓘ
- 1 tablespoon chopped ginger
- 2 large red chilies, chopped ⓘ
- 25 medium green raw prawns, peeled,leaving just tail ⓘ
- 1/4 cup lemon juice or 1/4 cup lime juice ⓘ
- 2 tablespoons fish sauce ⓘ
- 1 tablespoon sugar ⓘ
- 40 g bean sprouts
- 2 green onions, sliced ⓘ
- 2 tablespoons chopped peanuts ⓘ
Instructions
- Place the rice stick noodles in a bowl and cover with boiling water.
- Allow to soak till soft.
- Drain and rinse with cold water.
- Heat 1 tablepsoon of the oil in a wok over high heat.
- Add the eggs, swirl, stir gently and cook until just set.
- Remove from the wok and set aside.
- Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
- Add the prawns and cook for 3 minutes or till they start to turn pinkish.
- Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
- Toss through the cooked egg, beansprouts and green onions/scallions.
- Serve IMMEDIATELY, sprinkled with the peanuts.
- You can add more peanuts if you like it crunchier.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).