Prawn Pad Thai
A simple and budget-friendly pad thai recipe from Eat Well For Less: Quick and Easy Meals made with king prawns and packed with nutritious veggies, for a delicious family favourite dish.
From the book
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.
Method
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.
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.
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.
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.
Serve immediately, sprinkled with the roasted peanuts and chopped coriander.