Prawn Pad Thai

Prawn Pad Thai

By The Weekly  , , ,

April 16, 2016

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  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1Thaw kway teow and separate strands so they don’t stick together during cooking.

2Heat 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.

3Using 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.

4Push noodles to one side of wok. Crack eggs into wok, scrambling with a wooden spoon, until just cooked. Toss through noodle mixture.

5Return 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