Prawns Asian

Pad thai

Name: Pad thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 150g rice noodles; 100ml sunflower oil; 1/4 tsp ground coriander; 2 kaffir lime leaves*, inner stem removed, finely shredded; 1 lemongrass stem (inner core only), grated; 3 long red chillies, seeds removed, thinly sliced lengthways; 3 spring onions, sliced on an angle; 1 garlic clove, finely chopped; 1 small red capsicum, very thinly sliced; 100g blanched snake beans* (or thin green beans), cut into 5cm lengths; Pinch of caster sugar; 2 tbs fish sauce; 250g peeled green prawns, tails intact; Juice of 1 lime; 150g dry roasted peanuts, chopped; Coriander leaves, to serve

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A fast and easy recipe makes this Pad Thai one to remember. With chewy rice noodles fused with tangy traditional Thai flavours, this dish is perfect for entertaining guests.

150g rice noodles
100ml sunflower oil
1/4 tsp ground coriander
2 kaffir lime leaves*, inner stem removed, finely shredded
1 lemongrass stem (inner core only), grated
3 long red chillies, seeds removed, thinly sliced lengthways
3 spring onions, sliced on an angle
1 garlic clove, finely chopped
1 small red capsicum, very thinly sliced
100g blanched snake beans* (or thin green beans), cut into 5cm lengths
Pinch of caster sugar
2 tbs fish sauce
250g peeled green prawns, tails intact
Juice of 1 lime
150g dry roasted peanuts, chopped
Coriander leaves, to serve

Method

1.

Soak noodles in hot water for 10 minutes until soft, then drain. Heat oil in a wok over medium-high heat. Add ground coriander, kaffir lime leaves, lemongrass, chilli and spring onion and stir for 1 minute or until fragrant. Add garlic, capsicum, snake beans, sugar and fish sauce. Cook for a further 2 minutes, then add prawns, lime juice and half the peanuts and stir fry for 2-3 minutes until the prawns turn pink.
2.

Add noodles to wok and toss to combine. Serve with coriander leaves and remaining peanuts.