Pad thai stir­fry

SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 15 MIN

Drum Food - - CONTENTS -

30ml (2T) peanut oil

1 red chilli, chopped

1 gar­lic clove, chopped 2,5cm fresh ginger, finely

chopped

2 spring onions, chopped 150g green beans, chopped hand­ful bean sprouts

180g prawns, de­veined

and peeled

5ml (1t) fish sauce

50g peanuts, chopped

150g noo­dles, soaked in hot

wa­ter un­til soft, drained 1 egg, beaten juice of 1 lime splash of thick soy sauce hand­ful fresh co­rian­der

1 In a deep saucepan or wok, heat the oil over high heat and add the chilli, gar­lic, ginger and spring onions. Stir-fry un­til fra­grant.

2 Add the beans, bean sprouts, prawns and fish sauce and cook un­til the prawns are al­most pink.

3 Stir in the peanuts and add the noo­dles.

4 When the in­gre­di­ents are heated through, move to one side of the saucepan or wok and gen­tly add the egg to the other side of the pan or wok.

5 Stir the egg un­til cooked, then break up into pieces with a spoon and mix with the other in­gre­di­ents. 6 Add the lime juice and soy sauce and mix. Top with the co­rian­der and serve im­me­di­ately.

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