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Prawn Pad Thai<

Prawn Pad Thai

Submitted By:
Pam W


Background Info:
I wish that there was a better background story about this recipe, like finding a Yoda-like Thai cookery guru who decided that it was time to reveal the recipe that had been a closely guarded secret in his family for generations.. But no.
Having previously tried several different recipes for Pad Thai, this is my eclectic adaptation.
Measurements for many of the ingredients are approximations as my cooking is more free style than prescribed.
This recipe is really quick to stir fry, so it is important that everything is prepped in advance of heating the wok.
No. of Servings:
4
Preparation time:
15min(s)
Course:
Main
Cooking time:
10min(s)
Cooking Instructions:
Add all the sauce ingredients to a small saucepan or milk pan and place over a medium heat. Stir for 2-3 minutes until all the sugar has dissolved and the consistency thickens just a little. Remove from the heat and set aside.

If you are using dried noodles, prepare them according to the instructions on the packet and rinse them with cold water to refresh then drain in a colander. Set aside.

Add the groundnut oil to a wok and place over a high heat. When the oil is shimmering add the prawns. Stir continuously until the prawns have completely cooked through and have turned pink (about a minute for fresh prawns and a little longer if using frozen).

Turn the heat down to medium and add the garlic and spring onions to the wok. Cook for a minute whilst stirring continuously.

Add the noodles and the sauce to the wok. Stir everything well until mixed together and coated in the sauce.

Push the noodles to one side of the pan then pour the beaten eggs into the gap. Stir the egg whilst it cooks until it forms a thin omelette type consistency. Before it sets fully, stir it through the rest of the wok contents.

Add half of the peanuts, all of the beansprouts and most of the coriander (retaining a little for garnish). Continue to cook for another minute (until beansprouts softened) whilst stirring continuously.

Serve into individual bowls. Sprinkle with the remaining peanuts and coriander.
Ingredients:
For the sauce:
3 tbsp Nam Pla Fish Sauce (we call it napalm in our house)
2 tbsp Tamarind Paste
Juice of 2 Limes
8cm piece of Root Ginger, peeled & grated
2 x Large Red Chillies, de-seeded roughly chopped
3 tbsp Light Demerara Sugar

2 tbsp Groundnut Oil for frying
300g King Prawns, raw (fresh or frozen)
3 Cloves of Garlic, finely chopped
3 x Spring Onions, sliced lengthwise
300g Fresh Egg Noodles (you could substitute with 150g dried noodle, rehydrated per the method on the pack)
300g Beansprouts
2 Large Eggs, beaten
60g dry roasted peanuts, crushed
1 bunch of Coriander, de-stalked and roughly chopped.
Equipment:
Large wok
Recommended Wine:
White : Pinot Grigio