Pad Thai
May 04, 2020
2 Comments
View the demonstrational video at:
Ep #8) recipes - Pad Thai
INGREDIENTS
-
250g packet rice stick noodles
-
2 tablespoons lime juice
-
2 tablespoons fish sauce
-
2 tablespoons brown sugar
-
2 tablespoons peanut oil
-
-
500g green prawns, peeled, deveined
-
3 green onions, thinly sliced diagonally
-
2 small red chillies, deseeded, finely chopped
-
2 eggs, lightly beaten
-
1 cup bean sprouts, tails removed
-
1/4 cup roasted peanuts, finely chopped, optional
-
1/2 cup coriander leaves
-
lime wedges, to serve
METHOD
-
-
Step 1
Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
-
Step 2
Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
-
Step 3
Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
-
Step 4
Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
-
Step 5
Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime wedges.
2 Responses
Leave a comment
Comments will be approved before showing up.
Sandy
May 06, 2020
Can u leave out sugar?