King Prawn Pad Thai
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King Prawn Pad Thai
Recipe By Louis Tikaram
Ingredients
2 tbsp palm sugar
3 tbsp water
4 tbsp tamarind pulp
3 tbsp fish sauce
4 tbsp oil
150 g dry rice noodles (soak in water for 1 hour or overnight in the refrigerator)
2 free range eggs
8 medium sized peeled Coles deli king prawns (tail on)
2 tbsp dried shrimp
3 cloves garlic, chopped
¼ cup sliced onion
100 g Coles firm tofu, cut into small pieces
3 tbsp chopped pickled radish
l ½ cup garlic chives, cut into 3 cm lengths
Garnish
1 cup bean sprouts
¼ cup roasted peanuts, roughly chopped
1 lime
1 tsp dried chili powder/flakes
Method
Add palm sugar to a small pot and melt over medium heat then add water, fish sauce and tamarind pulp. Bring sauce to a simmer, then turn off heat, stir well and set aside.
Drain the noodles then heat a wok or a large nonstick frypan over medium heat and add just enough oil to coat the bottom. Gently cook off the prawns for 1 minute, remove them from the pan and reserve for later.
In the same wok over medium heat, add the rest of the oil and cook off the eggs, quickly stir and toss so it breaks up and does not stick, as soon as the egg is cooked add garlic, shallots, radish and dried shrimp. Cook for 1 minute until the garlic starts to turn golden.
Turn the heat up high then add noodles and stir fry for a further minute, tossing and stirring to coat the noodles, then add your pad Thai sauce.
Keep tossing until all the sauce is absorbed around 2 minutes more.
Once the noodles are soft, toss the cooked king prawns and garlic chives through the pad Thai still combined.
Serve immediately onto a plate and garnish with lime wedge, peanuts on bean sprouts chilli chilli.
