Pad thai


Pad thai

dried flat rice noodles 150g
groundnut oil 2 tbsp
echalion shallots 2, halved and sliced
raw peeled king prawns 200g, butterflied
egg 1, beaten
hot chilli powder ½ tsp
bean sprouts a handful
chives a handful of chopped, plus extra to serve
roasted peanuts 2 tbsp, chopped
lime wedges to serve SAUCE
tamarind paste 1 tbsp
fish sauce 2 tbsp
palm sugar or soft light brown sugar 1 tbsp
• To make the sauce, put all the ingredients and 3 tbsp of water into a small pan. Bring to a simmer, stirring, and cook for 2 minutes or until the sugar has dissolved. Cool.
• Pour just-boiled water over the noodles, cover and leave until just softened, then drain and rinse under cold water, then drain again.
• Boil the fat in a wok or wide frying pan. Fry the shallots for 2-3 minutes or until soft and golden, then add the prawns and cook for another 2 minutes until pink. Push the prawns and shallots to one side then add
the egg, stirring until it has scrambled, then add the noodles and toss for 2 minutes.
Add the sauce, chilli powder, bean sprouts and chives, and cook for 30 seconds. Divide between two plates and scatter with peanuts, extra chives and serve with lime wedges to squeeze over.


PER SERVING 608 KCALS | FAT 21G

SATURATES 4.3G | CARBS 76G | SUGARS 12.1G

FIBRE 4.4G | PROTEIN 26.2G | SALT 4.3G

 

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