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Ingredient
Prawn Pad Thai
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Chef :
Shelly ZevioPrawn Pad Thai
The original recipe comes from the taste magazine, but I’ve tweaked some things after making it a few times.
Ingredient
Food ration :
4 peopleCooking time :
25 mins
3 Tbl
spoons oyster sauce
1/4
soya sauce
2 Tbl
spoons sugar
Packet
baby pak choi
Punnet
exotic mushrooms
400 g
Prawns
4
eggs
Punnet
mung beans
1 teaspoon
garlic
1 teaspoon
ginger
1 teaspoon
chilli
Cooking instructions
* Step 1
Prepare the sauce - whisk together 3 Tbl spoons oyster sauce, 1/4 cup soya sauce, 2 Tbl spoons brown sugar, juice of 2 lemons
* Step 2
Prepare and cook the veg - cook Bok Choi and mushrooms with a teaspoon of garlic, ginger and chilli (half of the segments if you use this Woolies pack) until soft.
* Step 3
Cook Pad Thai noodles in boiling water for 3 minutes
* Step 4
Add prawns, mung beans and sauce to the veg and reduce heat. Leave to simmer while you scramble 4 eggs in a separate pan. Cook them until partly soft and then add to the prawn mixture.
* Step 5
Serve and garnish with fresh mint, basil, chives and crushed chilli and nuts. Squeeze a bit of fresh lemon over at the end
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