Prawn Pad Thai
Prawn Pad Thai
Ingredients
Main
- 250g Thai style rice noodles
- 3 tsp peanut oil
- 2 Coles Brand Australian free range eggs, lightly whisked
- 2 garlic cloves, crushed
- 1 long red chilli
- 2 tbsp fish sauce
- 2 tbsp lemon juice
- 2 1/2 tbsp palm sugar, finely grated
- 20 raw Australian banana prawns, peeled, deveined
- 4 spring onions, thinly sliced
- 2 tbsp roasted peanuts, chopped
- 1/3 cup coriander leaves, coarsely chopped
Garnish
- Sliced spring onions, extra, to serve
- Chopped peanuts, extra, to serve
- Lemon wedges, to serve
Instructions
- 1
Place the noodles in a heatproof bowl. Pour over boiling water and set aside for 10 mins or until softened. Refresh under cold water. Drain.
10 min - 2
Heat a wok over medium-high heat. Add a few drops of oil and swirl in half the egg to coat the wok in a thin layer. Cook for 1 min or until just set. Roll up and transfer to a plate. Repeat with remaining egg. Thinly slice omelettes.
1 min - 3
Finely chop half the chilli. Thinly slice remaining chilli. Combine the fish sauce, lemon juice and sugar in a bowl. Heat remaining oil in the wok. Add garlic and chopped chilli. Cook for 1 min. Add prawns and spring onion. Cook for 3 mins. Add fish sauce mixture and peanuts, noodles and omelette and toss to combine. Cook for 2 mins or until prawns are cooked through. Stir in coriander.
6 min - 4
Top pad Thai with extra spring onion, extra chopped peanuts and sliced chilli. Serve with lemon wedges.
