seafoodthai

Pad Thai

Name: Pad Thai
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 125g Rice Noodles; Juice of 3 Lime; 1/2 teaspoon Cayenne Pepper; 2 teaspoons Muscovado Sugar; 2 tablespoons Fish Sauce; 2 tablespoons Vegetable Oil; 200g Tiger Prawns; 4 finely sliced Spring Onions; 140g Bean Sprouts; 25g Peanuts; Handful Coriander; To serve sweet chilli sauce

By TheMealDB10 min4 servings

Instructions

1
Place the rice noodles in a large heatproof bowl and pour over enough boiling water to cover. Leave for 4 minutes, until flexible but still slightly firm, then drain and rinse under cold running water; this stops the cooking and keeps the noodles from sticking together.
2
Make the sauce: in a small bowl, stir together the lime juice, cayenne pepper, muscovado sugar, and fish sauce for about 30 seconds, until the sugar dissolves. Set the prawns, spring onions, bean sprouts, peanuts, and coriander next to the stove; this stir-fry moves fast, so there is no time to prep once the pan is hot.
3
Heat the vegetable oil in a wok or large frying pan over high heat for about 1 minute, until shimmering.
4
Add the prawns and stir-fry for about 2 to 3 minutes, until pink, opaque, and heated through.
5
Add the spring onions and drained noodles and toss for about 1 minute, until everything is coated in the oil.
6
Pour in the sauce, then add the bean sprouts and half of the peanuts and coriander. Toss for about 1 minute, until everything is steaming hot and the sprouts have softened slightly but still keep their crunch.
7
Pile onto a large serving dish, scatter over the remaining peanuts and coriander, and serve immediately with sweet chilli sauce on the side.