Pad Thai Noodles with Prawns

Ingredients

• 200 grams Rice Noodle Sticks (or 200g Amoy Straight To Wok Ribbon Rice Noodles)
• 3 tbsp Sesame Oil
• 165 grams Jumbo King Prawns (Peeled)
• 1 large Shallot (finely chopped)
• 3 cloves Garlic
• 1-3 Thai Chilli (aka birds eye chilli) (Finely chopped, adjust to desired heat level.)
• Small handful Coriander (stems for cooking, leaves for garnishing)
• 2 Eggs (whisked)
• 150 g Bean Sprouts
• 3 tbsp Fish Sauce
• 3 tbsp Soft Brown Sugar
• 3 tbsp Rice Wine Vinegar
• 1 tbsp Light Soy Sauce
• 1/2 Lime (squeezed)
• 1 tbsp Peanuts (crushed)
• 1/2 Lime (cut into wedges)
• 2 Spring Onions (finely sliced)
• Chilli or Chilli Flakes (to make it spicier)
• Light Soy Sauce

Instructions

1. 1

   Noodles: Cook noodles to packet instructions; once cooked drain and place in a large bowl with cold water to stop them from cooking and prevent them from sticking together.If using straight to wok noodles there is no need for this step.

2. 2

   Sauce: Place all the pad thai sauce ingredients in a bowl, give a good stir and place to one side.

3. 3

   Vegetables: Prepare all the vegetables before starting to cook. Separate the coriander (cilantro) leaves and stems. The stems are to use during cooking, save the leaves for garnishing.

4. 4

   Prawns: Add ½ of the sesame oil, cook the prawns over medium heat for 2-3 mins on each side, remove and set aside. Add remaining ½ of sesame oil in the wok.

5. 5

   Fry: Cook the shallots, garlic, chillies and coriander stems cook for a few minutes over medium-high heat until shallots are golden.

6. 6

   Egg: Push the ingredients to the edges of the wok, add the whisked eggs leave them to sit for 2 mins. Then scramble the eggs and mix in with the ingredients from around the side of the wok.

7. 7

   Tongs: Add the cooked noodles to the wok, using tongs makes it easier to mix the ingredients together.

8. 8

   Heat: Add the pad thai sauce, cooked prawns and bean sprouts. Flip all together with tongs until well combined and heated through.

9. 9

   Toppings: Serve with a combination of your choice of toppings.I like a sprinkle of crushed peanuts, spring onions, extra chilli, a wedge of lime, and extra soy sauce.