Prep time: 10 mins
Cooking time: 5 mins
Ingredients
-
- 8
tiger prawns, raw, de-veined and peeled
- 2 tbsp
vegetable oil
- 1
garlic clove, crushed
- 2 cm
fresh ginger, peeled and finely chopped
- 1
egg
- 100g pre-soaked
Blue Dragon Medium Rice Noodles
- 1 1/2 tbsp
Blue Dragon Thai Fish Sauce
- 1 1/2 tbsp
white wine vinegar
- 6
garlic chives, chopped into 2.5cm lengths
- 20g
carrot, shredded
- 80g
bean sprouts
- 2 tbsp
salted peanuts, chopped
- 1 tbsp
sugar
- 2 tsp
dried shrimps, pounded
- 1
lime wedge, to serve
Serves: 2
Try this recipe with
Sweet Chilli Dipping Sauce with Kaffir Lime
Pad Thai Noodles Street-style
A Thai noodle dish that is quick and easy to prepare and traditionally enjoyed 'on the hoof'!!
Preparation:
- Heat a wok over a high heat. Add the oil, turn the heat to medium, add the garlic, ginger, and the prawns and stir fry until half cooked. Break in the egg and gently cook until the egg is scrambled.
- Immediately stir in the noodles, season with fish sauce and vinegar and continue to stir fry, constantly turning the ingredients but taking care not to break the noodles. If the noodles look too dry, then add a tablespoon of water to soften them.
- Stir in the garlic chives (or spring onions), carrot, bean sprouts, half the peanuts and sugar, stirring until all the ingredients are blended. Garnish with the remaining peanuts, pounded dried shrimp, a squeeze of lime and serve.
Useful tip:
Always soak your rice noodles before stir-frying or adding to a salad... more
Replace garlic chives with sliced spring onions if unavailable, and omit the dried shrimp if you like!