prawn and zucchini pad thai
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),
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.