Prawn Pad Thai

INGREDIENTS

• 224g Rice Noodle
• 400g Raw Prawn
• 2 Egg
• 152g Bean Sprout
• 2 cloves Garlic
• 2 Green Onion
• 60g Roasted Peanut
• 2 Lime
• 4 tbsp Cooking Oil
• 4 tbsp Fish Sauce
• 4 tbsp Tamarind Paste
• 8 tsp Palm Sugar
• 1 tsp Chilli Flake

STEPS

1. 1

   Soak 224g of rice noodle in warm water for 20 minutes, until flexible but still slightly firm. Drain well.

   ⏱ 20 min

2. 2

   Whisk 4 tbsp of fish sauce, 4 tbsp of tamarind paste, and 8 tsp of palm sugar together until the sugar dissolves. Prepare 2 cloves of garlic (minced), 2 green onions (sliced), 60g of roasted peanut (chopped), and 2 limes (cut into wedges).

3. 3

   Heat a large wok or frying pan over medium-high heat. Add 4 tbsp of cooking oil and the 2 cloves of garlic (minced), and stir-fry for 30 seconds until fragrant.

   ⏱ 1 min

4. 4

   Add 400g of raw prawn and stir-fry for 2 to 3 minutes, turning once, until the shells are bright red-orange and the meat is opaque and firm. Transfer the prawns to a clean plate, and wash the plate and utensils that touched the raw prawns before reuse.

   ⏱ 2 min

5. 5

   Add the drained noodles and the prepared sauce to the wok. Toss continuously for 2 to 3 minutes until the noodles are tender and evenly coated.

   ⏱ 2 min

6. 6

   Push the noodles to one side. Add 2 eggs (beaten) to the empty side, scramble for about 45 seconds until just set, then toss it through the noodles.

   ⏱ 1 min

7. 7

   Return the cooked prawns to the wok and add 152g of bean sprout and 2 green onions. Toss for 1 minute, until the bean sprouts are just tender and everything is hot.

   ⏱ 1 min

8. 8

   Divide among four bowls. Top with 60g of roasted peanut and serve with 2 limes wedges and 1 tsp of chilli flake.