Prawn Pad Thai

Yield: 4 Servings
Prep Time: 10 mins
Cook Time: 10 mins
Difficulty Level: 1/5

Ingredients

• 200 g packet chilled kway teow (flat rice noodles)
• 2 tbsps peanut oil
• 350 g prawns, peel, remove veins, leave tails intact
• 1 onion, slice, plus extra to serve
• 2 cloves garlic, crush
• ⅓ cup Pad Thai spice paste (buy from supermarkets)
• 2 tbsps lemon juice
• 1 tsp fish sauce
• 1 chilli padi, slice finely
• 2 eggs
• 1½ cups bean sprouts
• Crushed peanuts, sliced red chilli, lemon wedges, to serve

Steps

01. Thaw kway teow and separate strands so they don’t stick together during cooking.

02. Heat oil in a wok over high fire. Stir-fry prawns for 2 to 3 mins until colour changes and prawns are just cooked through. Transfer to a plate.

03. Using the same wok, stir-fry onion and garlic for 1 min. Add spice paste, juice, fish sauce and chilli. Stir-fry for 1 min. Toss noodles through.

04. Push noodles to one side of wok. Crack eggs into wok, scrambling with a wooden spoon, until just cooked. Toss through noodle mixture.

05. Return prawns to wok with bean sprouts, tossing well for 1 to 2 mins. Serve sprinkled with nuts, chilli and extra onion, with lemon wedges on the side.

Photo: Bauer/Rob Shaw