prawn and zuc­chini pad thai

donna hay - Fresh + Light - - Light Energy Bars -

1 ta­ble­spoon fish sauce

2 ta­ble­spoons tamari

2 ta­ble­spoons water

¼ cup (85g) tamarind pulp+

1 ta­ble­spoon honey

2 cloves gar­lic, crushed

16 peeled medium green (raw) tiger prawns (shrimp) (500g),

tails in­tact

100g flat rice noo­dles

1 ta­ble­spoon vegetable oil

2 es­chal­lots (French shal­lots), thinly sliced into wedges

2 eggs, lightly beaten

2 car­rots, peeled and shred­ded

2 zuc­chini (cour­gette), shred­ded

2 cups (160g) bean sprouts, trimmed

1 ta­ble­spoon finely chopped flow­er­ing gar­lic chives chopped roasted peanuts, chilli flakes and lime wedges, to serve Place the fish sauce, tamari, water, tamarind, honey and gar­lic in a large bowl and mix to com­bine. Add the prawns, toss to coat and set aside to mar­i­nate for 15 min­utes. Place the noo­dles in a medium bowl of warm water and set aside for 10 min­utes to soak. Drain the noo­dles well.

Heat a wok over high heat for 2 min­utes or un­til smok­ing. Add 2 tea­spoons oil and heat for 30 sec­onds. Add the es­chal­lots and cook for 30 sec­onds. Add the egg and cook, stir­ring to break up the egg, for 1 minute. Re­move and keep warm. Add the re­main­ing oil and the prawn mix­ture to the wok and cook for 1 minute. Add the noo­dles and cook for a fur­ther 3 min­utes or un­til the prawns are just cooked.

Re­move from the heat, add the carrot, zuc­chini and bean sprouts and toss to coat. Di­vide be­tween bowls, top with chives and peanuts and serve with the chilli and lime wedges. SERVES 4.

+ Tamarind pulp is avail­able in the Asian sec­tion of the su­per­mar­ket and Asian supermarkets.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.