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Prawn Pad Thai    HT  MC  Thai  25mins plus soaking

 

Serves 4     Hot   Seafood  Shellfish  Main Course   Dairy free  Thailand  Asia  Asian

 

Ingredients

175g/6oz. Dry Rice Noodle (3-5mm/1/4 inch)

20 Large Prawns (Shrimp), shelled and deveined

4 Large Eggs, beaten

4 tbsp Sugar

100g/4oz Preserved Turnip or Water Chestnuts, sliced

4 tbsp Crushed Peanuts

2 tbsp Paprika

Fish Sauce to taste

6fl.oz. Oyster Sauce

4 tbsp Vinegar

100g/4oz. Fresh Bean Sprouts

2 Teasp Chopped Red Chili (optional)

50g/2oz. Spring Onions, cut into 2.5cm/1 inch lengths

90ml/3fl.oz. Water or Stock

1 Lemon

 

Instructions

 

1. Pre-soak the noodles in water which is at room temperature for at least 30 minutes . They should be softened but still quite firm.

 

2. Heat a wok or large frying pan until very hot. Add the Shrimp and dry stir fry for 1-2 minutes. 

 

3. Add the Eggs and cook stirring until they just start to set.

 

4.  Drain the noodles and add to the pan together with the  sugar, turnips or waterchestnuts, peanuts and paprika.  Stir Fry until all ingredients are well mixed together and the noodles have wilted. 

 

5. Add the fish sauce, oyster Sauce and vinegar and mix well. 

 

6. Add the bean sprouts, spring onions and red Chili and stir fry quickly mixing thoroughly. 

 

7. Add the water or stock and mix well. 

 

8. To serve - transfer to a warm serving platter and garnish with lemon wedges. Serve immediately.

 

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

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