Pad Thai with Prawns2013-04-13
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Pad Thai is Thailand’s most well known noodle dish with peanut and tamarind sauce. This recipe makes a satisfying meal that is authentic with taste and easy to cook.
- 250 g udon noodles
- 100 g prawns (raw, peeled)
- 4 spring onions (chopped)
- 2 eggs (beaten)
- 2 tablespoons peanuts (roasted, chopped)
- 2 teaspoon vegetable oil
- coriander leaves
- lime wedges
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce
- lime juice
- 1 tablespoon soft brown sugar
Put the noodles in salted water and boil them for 3 minutes until soft. Drain and rinse in cold water.
To make the sauce, mix the tamarind paste, fish sauce, lime juice and brown sugar together in a small bowl.
Preheat the wok with half the oil. Add the prawns and spring onions and cook for 1 minute until the prawns are pink, stirring quickly.
Put the egg in the wok next to the prawns and onions, wait for 30 seconds and then scramble until cooked.
Add the noodles and sauce and cook for 3 minutes, stirring until everything is hot.
Last, serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges on the side.