Prawn pad thai

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 it’s 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

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