SPEEDY PAD THAI WITH PRAWNS

SERVES: 2

Good (UAE) - - GOOD FOOD -

PREP: 5 min­utes

250g udon or rice noo­dles 1 tbsp veg­etable oil 1 cup of peeled raw prawns 3 spring onions, chopped 2 eggs, beaten Lime wedges Fresh co­rian­der ½ cup peanuts, roughly chopped

FOR THE SAUCE:

2 tbsp tamarind paste 1 tbsp sh sauce Juice of 1 lime 1 tbsp soft brown su­gar

COOK: 10 min­utes

1) Boil the noo­dles for three min­utes un­til ten­der, then drain and rinse with cold wa­ter. 2) Mean­while com­bine all of the in­gre­di­ents for the sauce in a small bowl. 3) Add half the oil to a wok and add the prawns and spring onions. 4) When the prawns turn pink, push to one side and add the re­main­ing oil, then the beaten eggs. 5) Scram­ble the eggs un­til cooked through, then add the noo­dles and sauce, stir­ring con­tin­u­ously un­til ev­ery­thing is hot. 6) Di­vide the noo­dles be­tween two bowls and serve sprin­kled with peanuts, fresh co­rian­der, and a squeeze of fresh lime.

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