Due to a request from “Wolfgang Puck” I decided to publish a Pad Thai recipe! If you are not a lover of prawns you can use chicken instead. This dish also uses the star ingredient: SPRING ONION!!! You can find Pad Thai seasoning and Pad Thai paste in most supermarkets.
- Pad Thai Seasoning
- Red Pepper & Chilli
- Pad Thai Paste
- 150g flat rice noodles (dried) or 300g fresh Pad Thai Ribbon Noodles
- 150g peeled king prawns (raw/cooked)
- 4 spring onions, cut into 3cm long slices
- 1 egg
- 100g beansprouts
- 1 lime, quartered
- a handful of peanuts, roughly chopped
- Bring a large pan of water to the boil, turn off the heat and put the noodles in the water. Let them steep for 10-12 mins until tender, but still a little chewy. Then rinse under cold water until the water runs clear and keep in a pan of cold water until needed.
- Place a wok or large frying pan over a medium-high heat and add a small splash of oil. Add the prawns and the Pad Thai Seasoning and stir-fry for 1-2 mins until they begin to colour but are still juicy. Then remove them from the pan.
- Add the spring onions to the pan and stir-fry for 1 min until the onions wilt. Add the Red Pepper & Chilli and the Pad Thai Paste, and 1 tbsp of water and mix well. Add the noodles and the beansprouts and mix well so everything is coated. Sprinkle in the sugar.
- Return the prawns to the pan, then push everything to the side and crack the egg and stir to scramble it. Stir the egg through the noodles and add the crushed peanuts, if you’ve got some, and mix until it’s all well combined.
- Divide the Pad Thai between 2 serving bowls and garnish with more peanuts and a squeeze of lime, if using