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Prawn pad thai
main courses | serves 2
1. In a wok, heat the groundnut oil over a high heat, add the chilli, garlic, ginger and half the spring onions and stir-fry till the onions start to soften. Add the beans, beansprouts prawns and shrimp paste and cook till the prawns are opaque. Stir in half the peanuts, then the rice noodles.
2. When its all heated, push it to one side of the wok and add the egg to the other. Stir until the egg is cooked, then break it up and mix in. Add the lime juice and fish and soy sauces, mix, and serve immediately topped with the coriander and remaining peanuts.
Recipe Kate McCullough
Photo Will Heap
from Issue 21
ingredients
2 tbsp groundnut oil 1 red chilli, chopped
1 garlic clove, chopped
2.5cm piece ginger, finely chopped
4 spring onions, shredded
150g green beans, chopped
Handful of beansprouts
180g prawns, peeled
1 tsp shrimp paste
50g peanuts, chopped
150g rice noodles, soaked in hot water till soft, drained
1 egg, beaten
Juice of 1 lime
Splash each of fish and soy sauce
A bunch of coriander, chopped