Prawn Pad Thai
For a meat version use chicken thighs, for a vegan/vegetarian option use
Servings: 2 People
Ingredients
- 3 tbsp Vegetable oil for cooking
- 1 clove Garlic minced or grated
- 150 g Firm tofu
- 150 g King Prawns 150 g Chicken thighs, thin strips or 300 g Firm tofu, cubed
- 20 g Pickled turnip
- 100 g Rice noodles
- 1 Egg
- 100 g Beansprouts
- 3 tbsp Pad Thai sauce
- 1 Spring onion chopped
- 40 g Blanched Peanuts crushed
- 1 Lime juice
- 1 red chilli sliced, to taste.
Method
- Heat oil in a wok brown the garlic and fry taking care not to burn.
- Add the cubed bean curd cook until browned add the prawns and cook until pink.
- Add the pickled turnip and then the noodles until transparent in appearance.
- Add three tablespoons of your pad Thai sauce, mix well.
- Push everything to one side of your wok and add 1 beaten egg and scramble then fold in all ingredients together mixing well.
- Finally add your fresh bean sprout and spring onion turn off the heat and garnish with crushed peanut and chilli then squeeze the lime over.