Sunday, December 1, 2013

Cheat's Pad Thai

This recipe is take from the Food & Wine section of the Saturday Australian with David Herbert. I also add shredded chicken to this recipe.

Small bunch coriander
Vegetable oil, for frying
200g uncooked prawns, shelled
2 spring onions
1/2 long red chilli, chopped
300g fresh pad thai noodles
85g bean sprouts
1 egg, beaten with a fork
Juice 1 lime, plus wedges to serve
1 tablespoon fish sauce
2 teaspoons sugar
1 tablespoon roasted peanuts, roughly chopped to serve.

Finely chop coriander stems and roughly chop leaves. Heat a little oil in a large frying pan and fry prawns, spring onions, chilli and coriander stems for 1-2 minutes, or until prawns are pink. Add noodles, sprouts, egg, lime juice, fish sauce and sugar. Toss over high heat until egg is cooked and everything is combined and heated through. Remove from heat, stir in most of the coriander leaves, then divide between 2 large bowl. Scatter with remaining coriander and peanuts, and serve with lime wedges. Serves 2.

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