Prawn Pad Thai

    Prawn Pad Thai

    7saves
    30min


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    About this recipe: Typical Thai flavours, including chilli, lime and coconut, combine in this aromatic stir-fry of prawns, noodles and Asian vegetables. By using a curry paste, the preparation time is reduced.

    Ingredients
    Serves: 4 

    • 1 tablespoon lime juice
    • 2 tablespoons salt-reduced soy sauce
    • 1 tablespoon fish sauce
    • 24 peeled raw prawns (about 250 g in total), thawed if frozen
    • 250 g medium dried rice noodles
    • ¼ cup (60 ml) vegetable oil
    • 1 tablespoon Thai green curry paste, or more to taste
    • 1 teaspoon sesame oil
    • 150 g fresh baby corn cobs, halved lengthways
    • 2¾ cups (200 g) bean sprouts
    • 200 g pak choy, finely shredded
    • 220 g can water chestnuts, drained and sliced
    • 1 cup (250 ml) canned reduced-fat coconut milk
    • 1 lime, cut into wedges

    Directions
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Mix together the lime juice, soy sauce and fish sauce in a bowl. Add the prawns and toss together, then set aside to marinate for a few minutes.
    2. Meanwhile, put the noodles in a large heatproof bowl. Pour over boiling water to cover, add 1 teaspoon of the vegetable oil and stir gently. Soak for 4 minutes, then drain thoroughly.
    3. Lift the prawns out of the marinade and pat dry with paper towel. Stir the curry paste into the marinade and set aside. Heat a wok or heavy-based frying pan until very hot, then add 1 teaspoon of the vegetable oil and the sesame oil and swirl to coat the pan. Add the prawns and stir-fry for about 2 minutes until they have turned pink. Remove with a slotted spoon, leaving any remaining oil behind.
    4. Add the rest of the oil to the pan. Toss in the corn and stir-fry for about 30 seconds. Add the bean sprouts and pak choy and stir-fry for a minute, then add the curry paste mixture. Cook for a few seconds, stirring all the time, then add the water chestnuts and drained noodles. Continue to stir-fry for a further 1 minute.
    5. Return the prawns to the wok and pour in the coconut milk. Toss everything together over a high heat until bubbling. Serve immediately, with lime wedges to squeeze over.

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