Fri, 11 January 2019
George Stephens - Fishmonger from The Fish Market shows us how to make a tasty Prawn Pad Thai!
Ingredients
150 g dried Pad Thai rice noodles
4 tbsp vegetable oil
12 raw prawns
1 small shallot finely sliced,
80 g firm tofu cut in small cubes
3 tbsp of fish sauce
2 tbsp brown sugar
1 tsp white vinegar
1/2 tsp chili flakes
2 eggs lightly beaten
45 g roasted unsalted peanuts finely ground
150 g bean sprouts
2 spring onion cut into strips
1 tsp white sugar
Lime wedges to serve
Instructions
1. Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour.
2. Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour.
3. Add the shallot and stir fry for 2 minutes. Then add the tofu, fish sauce, brown sugar and cook for 1 minute until the sugar has dissolved.
4. Add the rice noodles, vinegar and 1/2 tsp chili flakes and stir fry for 2 minutes.
5. Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.
6. Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.
7. Remove from heat. Add half the peanuts, most of the bean sprouts, spring onions and toss gently.
8. Transfer to serving platter. Add the remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.
