Name: Cabbage and prawn pad thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon fish sauce; 2 tablespoon palm sugar (or brown sugar); 1 tablespoon soy sauce; 2 teaspoon chilli sauce; juice of 1 lime, plus wedges to serve; 2 teaspoon peanut oil; 1 large carrot, peeled, shredded; 3 spring onions, thinly sliced; 2 clove garlic, crushed; 2 teaspoon ginger, finely grated; 1 long red chilli, thinly sliced; 500 gram prawns, peeled, deveined, tails on; 1/2 small green cabbage, shredded; 1 cup bean sprouts, plus extra to serve; 1/3 cup chopped peanuts, plus extra to serve; 1/3 cup coriander leaves, plus extra to serve

Cabbage and prawn pad thai

Who doesn't love a good pad thai? Creating this takeaway favourite at home is easy with this pad thai recipe starring crunchy cabbage and succulent prawns

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon fish sauce

2 tablespoon palm sugar (or brown sugar)

1 tablespoon soy sauce

2 teaspoon chilli sauce

juice of 1 lime, plus wedges to serve

2 teaspoon peanut oil

1 large carrot, peeled, shredded

3 spring onions, thinly sliced

2 clove garlic, crushed

2 teaspoon ginger, finely grated

1 long red chilli, thinly sliced

500 gram prawns, peeled, deveined, tails on

1/2 small green cabbage, shredded

1 cup bean sprouts, plus extra to serve

1/3 cup chopped peanuts, plus extra to serve

1/3 cup coriander leaves, plus extra to serve

Method

In a jug, combine fish sauce, sugar, soy, chilli sauce and lime juice.

In a wok, heat oil on high. Stir-fry carrot, onion, garlic, ginger and chilli for 1-2 minutes until carrot is tender.

Add prawns and stir-fry for 2-3 minutes until changed colour. Toss cabbage and combined sauce through, then stir-fry for 2-3 minutes until cabbage starts to wilt. Add sprouts, peanuts and coriander, tossing gently.

Serve immediately with lime wedges, extra sprouts, peanuts and coriander.

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