Pad Thai
Prep time: 10 mins
Cooking time: 5 mins
Ingredients
- 125g
Blue Dragon Medium Rice Noodles
- 1 tbsp
vegetable oil
- 150g
tiger prawns, raw, de-veined and peeled
- 1
garlic clove, crushed
- 1
red chilli, de-seeded and finely chopped
- 4
spring onions, trimmed and cut into 2.5cm lengths
- 1
lime, juiced
- 1/2 tbsp
Blue Dragon Sweet Chilli Dipping Sauce
- 2 tsp
brown sugar
- 1
egg
- 1 tbsp
coriander, chopped
- 1 tbsp
salted peanuts, chopped
Try this recipe with
Bean SproutsPad Thai
Perhaps the most recognisable Thai street food, these stir-fried rice noodles can be rustled up in minutes
Preparation:
- Cook/ soak the noodles following the pack instructions until al dente (with a slight crunch), drain and set aside.
- Heat the oil in a wok or frying pan and stir fry the prawns for 2 minutes. Remove with a slotted spoon and set aside.
- Reheat the wok, add the garlic, chilli and spring onions and stir fry for 1 minute.
- Stir in the noodles, lime juice, sweet chilli sauce and sugar.
- Push the vegetables and noodles to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
- Return the prawns to the wok, give a last stir and serve on warm plates garnished with the coriander and the roasted peanuts.
Useful tip:
Always soak your rice noodles before stir-frying or adding to a salad... more
