Pad Thai Prawns

Ingredients:

  • 300g of rice stick noodles

  • ½ cup of sugar

  • ½ cup of distilled vinegar

  • ¼ cup of fish sauce

  • 2 tbsp of tamarind paste

  • 1 tbsp vegetable oil

  • 8 raw prawns

  • 1 ½ tsp of garlic, minced
  • 4 eggs, beaten

  • 1 ½ tbsp of white sugar

  • 1 ½ tsp of salt

  • 1 cup of coarsely ground peanuts

  • 2 cups of bean sprouts

  • ½ cup of chopped fresh chives

  • 1 lime, cut into wedges

 

How to:

  1. Place rice stick noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.

  2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.

  3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.

  4. Add prawns; cook and stir until chicken is cooked through, remove from heat.

  5. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat.

  6. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes.

  7. Add cooked prawns and rice stick noodles; stir to combine.

  8. Stir in tamarind mixture, 1 1/2 tbs of sugar and salt; cook until noodles are tender, 3 to 5 minutes.

  9. Stir in peanuts; cook until heated through, 1 to 2 minutes.

  10. Garnish with bean sprouts, chives, and lime wedges.

  11. Ready to serve!

Sale

Unavailable

Sold Out

STAY UP TO DATE

Submit your email to get updates on products and special promotions.