Tasty Pad Thai
Over a year ago
5,686 views
Ingredients
- 2 tbsp Sunflower Oil
- 200g Raw Tiger Prawns. Peeled and de-vined (Optional)
- 1 Clove Garlic. crushed
- 1 inch Grated Ginger Piece
- 1 Egg. beaten
- 400g Stir Fry Pad Thai Noodles (I use Sharwoods)
- 2 Medium Carrots. Grated
- 300g bean sprouts
- 1 tbsp Brown Sugar
- 3 tbsp fish sauce (nam pla)
- 1 zest and juice of lime
- 50g Peanuts. finely chopped (I use the blender)
- 1 Red Chillies. Finely Chopped
- 3 Spring Onion. finely sliced
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Quick and easy and really really tasty!
Method
-
1
Heat the oil in a wok or large frying pan and stir-fry the prawns for 3-4 minutes until just pink. (If you are using ready-cooked prawns, defrost if frozen, and stir-fry for just 1 minute).
Add the garlic and ginger, cook for 1 minute more, then add the beaten egg and cook, stirring until lightly scrambled.
Add the noodles, carrot, bean sprouts, sugar, fish sauce and lime zest and juice and cook for 1-2 minutes until really hot. Sprinkle in the peanuts, chilli and spring onions.
You can serve this hot or cold.
Chef's Tips
For a Vegetarian option leave out the Prawns and replace with some tasy Veg like Mange Tout and Baby Sweetcorn.
Or you could replace the Prawns with Chicken if desired (just make sure it is cooked properly)
For those of you who like it HOT - add extra chilli as desired!!
Comments (0)