Pad Thai
- Womenscorner Desk
- October 26, 2020
Ingredients :
- dried flat rice noodles 150g
- groundnut oil 2 tbsp
- echalion shallots 2, halved and sliced
- raw peeled king prawns 200g, butterflied
- egg 1, beaten
- hot chilli powder ½ tsp
- beansprouts a handful
- chives a handful, chopped, plus extra to serve
- roasted peanuts 2 tbsp, chopped
- lime wedges to serve
Sauce :
- tamarind paste 1 tbsp
- fish sauce 2 tbsp
- palm sugar or soft light brown sugar 1 tbsp
Read More : Tips for maintaining a healthy diet Cut back on salt
Method : To make the sauce, put all the ingredients and three tbsp of water into alittle pan. bring back a simmer, stirring, and cook for two minutes or until the sugar has dissolved. Cool. Pour just-boiled water over the noodles, cover and leave until just softened, then drain and rinse under cold water, then drain again. Heat the oil during a wok or large frypan . Fry the shallots for 2-3 minutes or until soft and golden, then add the prawns and cook for an additional 2 minutes until pink. Push the prawns and shallots to at least one side then add the egg, stirring until it's scrambled, then add the noodles and toss for two minutes. Add the sauce, chilli powder, bean sprouts and chives, and cook for 30 seconds. Divide between two plates and scatter with peanuts, extra chives and serve with lime wedges to squeeze over.
