Name: Prawn pad thai
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 2 tablespoon peanut oil; 1 kilogram medium green prawns, peeled, deveined, tails intact; 4 garlic cloves, crushed; 375 gram packet dried rice-stick noodles; 500 gram chicken mince; 3 eggs, lightly beaten; 185 gram jar pad thai sauce; 8 green onions, chopped into 2 cm lengths; 2 cup bean sprouts; 3/4 cup coriander leaves; 1/2 cup crushed, toasted peanuts; 2 long red chillies, sliced thinly; lime wedges, to serve

Prawn pad thai

For a quick and easy weeknight meal try this fragrant prawn pad Thai. Throw together noodles, eggs, chicken and prawns and you�ve got a family favourite in less than 15 minutes.

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Serves 8

Prep

25M

Cook

10M

Total

35M

Ingredients

2 tablespoon peanut oil

1 kilogram medium green prawns, peeled, deveined, tails intact

4 garlic cloves, crushed

375 gram packet dried rice-stick noodles

500 gram chicken mince

3 eggs, lightly beaten

185 gram jar pad thai sauce

8 green onions, chopped into 2 cm lengths

2 cup bean sprouts

3/4 cup coriander leaves

1/2 cup crushed, toasted peanuts

2 long red chillies, sliced thinly

lime wedges, to serve

Method

1.In a wok or large frying pan, heat half the oil on high. Stir-fry prawns and half the garlic for 2-3 minutes, until prawns change colour. Remove from wok. Cover to keep warm.

2.Place noodles in a large bowl of boiling water. Stand for 5 minutes, until tender. Drain. Heat remaining oil and garlic in wok on high. Cook mince for 4-6 minutes, breaking up with a wok charn or spoon as it cooks. When cooked, move to side of wok.

3.Add eggs to wok. Cook, Stirring, for 1-2 minutes, until almost set. Toss through noodles, mince, sauce and onions. Mix through prawns. Serve topped with bean sprouts, coriander, peanuts and chilli. Accompany with lime wedges.

Prepare everything in advance and cook when ready to serve.
Note

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