Pad Thai with prawns

Name: Pad Thai with prawns
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Thai, Asian
Ingredients: 250 grams udon noodle; 2 teaspoons vegetable oil; 100 grams peeled raw prawn; 4 spring onions, chopped; 2 eggs, beaten; 2 Tbsps roasted peanut, chopped; 1 small handful coriander leaves; 1 serving lime wedges, to serve; 2 Tbsps tamarind paste; 1 Tbsp fish sauce; 1 juice lime; 1 Tbsp soft brown sugar

Pad Thai with prawns is an Asian main course. This recipe serves 2. Watching your figure? This dairy free and pescatarian recipe has 744 calories, 36g of protein, and 16g of fat per serving. This recipe from BBC Good Food requires fish sauce, vegetable oil, eggs, and lime wedges. From preparation to the plate, this recipe takes roughly 20 minutes. k.a. Pad Thai Pie), and Vegan Pad Thai with Thai Peanut Sauce.

Instructions

Boil the noodles in salted water for 3 mins until soft.

Ingredients you will need

Pasta

Water

Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.

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Sauce

Water

Equipment you will use

Bowl

Heat a wok with half the oil.

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Cooking Oil

Equipment you will use

Wok

Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil.

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Spring Onions

Shrimp

Cooking Oil

Add the egg and let sit for 30 secs, then scramble until cooked.

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Egg

Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.

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Pasta

Sauce

Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

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Lime Wedge

Coriander

Pasta

Peanuts

Equipment

Bowl

Wok

Ingredients

Servings:

250grams

udon noodle 2teaspoons

vegetable oil 100grams

peeled raw prawn 4

spring onions, chopped 2

eggs, beaten 2Tbsps

roasted peanut, chopped 1small handful

coriander leaves 1serving

lime wedges, to serve 2Tbsps

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Pad Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Gabrielskloof Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 19 dollars per bottle.