Name: Prawn pad thai
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoon peanut oil; 1 kilogram medium green prawns, peeled (tails left intact), deveined; 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, sliced; 2 cup bean sprouts; 3/4 cup coriander leaves; 1/2 cup toasted, crushed peanuts; 2 long red chillies, thinly sliced; lime wedges, to serve

Prawn pad thai

Skip to Recipe

Serves 6

Prep

25M

Cook

10M

Total

35M

Ingredients

2 tablespoon peanut oil

1 kilogram medium green prawns, peeled (tails left intact), deveined

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, sliced

2 cup bean sprouts

3/4 cup coriander leaves

1/2 cup toasted, crushed peanuts

2 long red chillies, thinly sliced

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, then remove from wok. Cover to keep warm.

2.Place noodles in a large bowl. Cover with boiling water. Stand for 5 minutes until tender. Drain.

3.Heat remaining oil and garlic in wok on high. Cook mince for 4-6 minutes, breaking up lumps with a wok chan as it cooks.

4.Add eggs. Cook, stirring, for 1-2 minutes until almost set. Toss through noodles, pad thai sauce, onion and prawns. Top with bean sprouts, coriander, peanuts and chilli. Serve with lime wedges.

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