Prawn Pad Thai (HC)
Ingredients
- 120g rice noodles (or any noodles)
- 1 tbsp olive oil
- 280g prawns, uncooked and peeled
- 1 tsp garlic
- 2 spring onions, sliced
- 1 packet of stir fry vegetables, 220g approx.
- 2 eggs
- ½ tsp chilli flakes (optional)
Sauce
- 60g peanut butter
- 1 tbsp honey
- 1 heaped tbsp lime juice
- 1 ½ tsp rice wine vinegar
- 1 tsp fish sauce
- 2 heaped tbsp soy sauce
Instructions:
Cook the noodles according to packet instructions. Drain and set aside.
In a bowl, mix together all the sauce ingredients. Stir until smooth, adding a splash of water if needed to loosen. Taste and adjust flavours if required.
Heat the olive oil in a large frying pan or wok over medium-high heat.
Add the prawns, garlic and spring onions. Stir fry for 2–3 minutes until the prawns are cooked through. Remove from the pan and set aside.
In the same pan, add the stir fry vegetables and cook for 2–3 minutes until slightly softened.
Push the vegetables to one side, crack in the eggs and scramble quickly.
Return the prawns to the pan, then add the cooked noodles and sauce. Toss everything together and cook for a final 2–3 minutes until well coated and heated through.
Taste test and adjust seasoning if needed, could add a touch more soy sauce.
Serve immediately, sprinkle over chilli flakes if using and an extra squeeze of lime juice.
Note: Want to make this recipe vegetarian? By removing the prawns, there is still a protein element from the eggs, however you could increase this by adding some peas, tofu or tempeh.