Prawn Pad Thai
Introduction
Pad thai can be found all over Thailand and Indonesia - everyone has their own variation. This one combines king prawns with a healthy dose of mixed fresh vegetables, providing two portions of your 5-a-day. You can make it spicier or milder, depending on how much chilli you add.
Ingredients
| 200g | wide rice noodles |
| 1 tbsp | vegetable oil |
| A small bunch | spring onions, trimmed and finely sliced |
| 1 | lemon grass stalk, tough outer leaves removed, halved lengthways, then finely chopped |
| 1 | red chilli, deseeded and finely chopped |
| 2 | garlic cloves, finely chopped |
| 2 | red peppers, deseeded and thinly sliced |
| 3 tbsp | soy sauce |
| 2 tbsp | sweet chilli sauce |
| 250ml | hot vegetable stock |
| 160g | green beans, halved |
| 160g | broccoli, cut into florets |
| 200g | raw peeled king prawns (defrosted, if frozen) |
| 3 | eggs, lightly beaten |
| 160g | fresh spinach, roughly chopped |
| Finely grated zest and juice of 1 lime | |
| 25g | roasted unsalted peanuts, lightly crushed |
| 2 tbsp | roughly chopped coriander |
Essential kit
You will need: a large, heatproof bowl and a wok with a lid.
Instructions
1. Put the noodles into a large, heatproof bowl, then pour over enough boiling water to cover and leave to soak for about 8–9 minutes. Drain and set aside.
2. Heat a wok until hot, then add the vegetable oil, spring onions, lemon grass, chilli and garlic and stir-fry over a high heat for 1 minute. Add the peppers and stir-fry for 2 minutes or until just softened.
3. Reduce the heat, add the soy sauce, sweet chilli sauce and hot stock and bring to a simmer. Add the green beans and broccoli, then cover with a lid and simmer for a further 2 minutes. Remove the lid, add the prawns and simmer for 2 minutes until they are just pink.
4. Add the beaten eggs to the pan and stir through quickly – you want the eggs to become evenly distributed throughout. Add the drained noodles, the spinach and lime zest and juice and stir through – you want the spinach to be just wilted and everything hot through.
5. Serve immediately, sprinkled with the roasted peanuts and chopped coriander.
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