Pad Thai With Prawns
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Pad Thai With Prawns
Ingredients
300g Coles Green Prawns, tails removed
2tbs tamarind paste
3tbs fish sauce
2tbs palm sugar
2tbs water
½ tsp Coles chilli powder
2 shallots, sliced thinly
2 garlic cloves, sliced
3 Coles Free Range eggs, whisked
2 garlic cloves, sliced
150g Coles Firm Tofu, diced
2 spring onions, cut into 2cm pieces
100g bean shoots
125g rice noodles, hydrated in cold water
1 birds eye chilli, sliced
1 bunch of Coriander
40g Coles Crushed Peanuts
2 Limes
Method
Combine the tamarind, fish sauce, palm sugar, water and chilli powder, mix together to make pad thai sauce.
In a hot wok add a drizzle of oil, add the shallots and fry off for a minute. add the garlic fry for another minute. Add the eggs and fry until they resemble an omelette. Add the tofu and prawns, stir fry for a couple of minutes. Add the spring onions bean shoots and noodles fry for 1 minute.
Add the pad thai sauce and stir through the wok. Cook until everything is coated in the sauce and it has thickened.
Serve topped with crushed peanuts, coriander, chilli and limes wedges.
Recipe by Michael Weldon
