Prawn Pad Thai
Cook Time 35 Minutes
1 pkt San Remo Angel Hair pasta
1 lime, juiced
1 lemon, juiced
2 tbsp fish sauce
1 tbsp brown sugar
3 tbsp peanut oil
500g Australian green prawns, de shelled & deveined
1 long red chilli, deseeded & chopped finely
1 tbsp ginger, chopped finely
1 cup spring onions, finely chopped
½ cup roasted peanuts, chopped
½ cup coriander leaves
½ cup thai basil
1 cup beans sprouts
2 eggs, beaten
Cook pasta in boiling water for 2mins and strain and refresh under cold running water. Add a little oil to pasta,, mix and place on a tray.
Mix lemon, lime juice, fish sauce and sugar in a bowl.
Heat a wok on high and add prawns and cook for 3mins. Add ginger, spring onions and chilli. Cook for a further 2mins. Add pasta to wok and mix together. Pour lemon, lime, fish sauce mix into wok and toss to combine. Slowly add eggs to wok and toss to combine. Stir fry for 1 min.
Add sprouts and basil to wok and turn off heat. Serve and place coriander and peanuts over the top.