Pad Thai HT
MC Thai 25mins plus soaking
Hot Seafood Shellfish Main
Course Dairy free Thailand Asia Asian
Dry Rice Noodle (3-5mm/1/4 inch)
Large Prawns (Shrimp), shelled and deveined
Large Eggs, beaten
Preserved Turnip or Water Chestnuts, sliced
tbsp Crushed Peanuts
Sauce to taste
Fresh Bean Sprouts
Teasp Chopped Red Chili (optional)
Spring Onions, cut into 2.5cm/1 inch lengths
Water or Stock
Pre-soak the noodles in water which is at room temperature for at least 30
minutes . They should be softened but still quite firm.
Heat a wok or large frying pan until very hot. Add the Shrimp and dry stir fry
for 1-2 minutes.
Add the Eggs and cook stirring until they just start to set.
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.
Add the fish sauce, oyster Sauce and vinegar and mix well.
Add the bean sprouts, spring onions and red Chili and stir fry quickly mixing
Add the water or stock and mix well.
To serve - transfer to a warm serving platter and garnish with lemon wedges.
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