Prawn Pad Thai
250g rice stick noodles
2 tbs rice bran oil
20 peeled green prawns
1 garlic clove, finely chopped
2 spring onions, finely chopped
1/4 cup fish sauce
2 1/2 tbs tamarind concentrate*
1/4 tsp each chilli powder and mild paprika
1 large egg, lightly beaten
1 bunch chives, cut into 2cm lengths
2 cups bean sprouts
4 fried tofu puffs* (optional), halved
1/3 cup peanuts, toasted, chopped, or 2 tbs desiccated coconut, toasted
1/2 cup chopped coriander
Lime wedges, to serve
Place the noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain.
Heat the oil in a wok over high heat. Add the prawns, garlic and spring onion, and stir-fry for 1 minute. Add the noodles and stir to combine. Add fish sauce, tamarind or vinegar, chilli powder and paprika and stir-fry 30 seconds. Add egg and stir-fry for a further minute or until egg has set. Add the chives, sprouts, tofu (if using), peanuts and coriander. Stir-fry until well combined. Serve immediately with a wedge of lime.
Substitute rice vinegar for tamarind concentrate if unavailable.
Serves 4Print Recipe