Medium rice noodles and tender prawns turn this prawn pad Thai into a mouth-watering lunch recipe that is sure to keep you full until dinner time. With plenty of flavour, this delicious dish combines shallots, tamarind paste and spring onions together to make a tangy, yet complimenting mix with the king prawns. Garnish with lime juice and serve hot.
- 125g dried medium flat rice noodles
- 2tsp light soft brown sugar
- 4tsp tamarind paste (see tip)
- 4-6tsp fish sauce
- Pinch of crushed dried chillies
- 1tbsp sunflower oil
- 1 egg, beaten
- 1 shallot, peeled and chopped
- 150g pack peeled raw king prawn tails
- 2-3 spring onions, trimmed and sliced
- 60g bean sprouts
- 60g mangetout, cut into strips
- 30g roasted salted peanuts, crushed
- 2tbsp fresh coriander, chopped
- 1-2 limes, 2 cheeks cut off
Soak the noodles in hot water for 15 mins, until just soft. Drain, rinse and set aside. Mix the sugar, paste, fish sauce, chillies and 2 teaspoons of water in a small bowl.
Heat half the oil in a wok, add the egg, and let it scramble. Tip it out onto a plate. Add the rest of the oil and the shallot and prawns to the wok and cook for 1-2 mins.
Add the noodles. Pour in the dressing and simmer for a few seconds until it’s absorbed, then add the spring onion, bean sprouts and mangetout. Warm through. Add the egg. Sprinkle in half the nuts and coriander.
Serve on 2 warm plates. Garnish with the rest of the nuts, coriander and lime cheeks.
If you don’t have tamarind paste, you can use 2tsps Thai curry paste instead.