PRAWN PAD THAI
This favourite Thai noodle stir-fry comes together quickly and easily once you have all the ingredients organised.
200g rice noodles 1/3 cup vegetable oil
¼ teaspoon ground coriander
2 kaffir lime leaves, spine removed, shredded
1 lemongrass stalk (tender inner core only), finely chopped
2 red chillies, seeds removed, thinly sliced
3 spring onions, sliced
1 clove garlic, finely chopped
1 red capsicum, thinly sliced
100g green beans, blanched, cut into
4cm lengths
1 egg, lightly beaten
250g raw prawns, tails on
Juice of 1 lime
100g dry roasted peanuts, roughly chopped
1 cup bean sprouts
1 tbsp soy sauce Coriander leaves to serve
Sauce:
2 tbsp brown sugar
4 tbsp water
3 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp sriracha sauce (Thai chilli sauce, available from Asian food stockists)
Combine sauce ingredients in a small saucepan over a gentle heat, stirring until sugar dissolves. Bring to the boil then take off heat.
Prepare noodles to packet instructions and set aside. Heat oil in a large frying pan or wok over medium to high heat. Add coriander, kaffir lime leaves, lemongrass, chillies and spring onions and stir-fry for a minute. Add garlic, capsicum and beans and stir-fry for a further 2 minutes.
Move everything in the pan to one side then add the beaten egg, stirring until cooked. Add prawns, lime juice and half the peanuts. Stir-fry for a further 2 minutes until the prawns just start to cook.
Add the cooked noodles, bean sprouts, the prepared sauce and soy sauce and toss to combine.
Serve garnished with coriander and remaining peanuts. Serves 4-6