Prawn Pad Thai

Name: Prawn Pad Thai
Ingredients: 2 tbsp peanut oil; 2 1/4 lb prawns, peeled (tails left intact) and deveined; 4 cloves garlic, crushed; 1 lb ground chicken; 3 None eggs, lightly beaten; 13.25 oz rice noodles, soaked in boiling water for 5 mins then drained; 1 (7 oz) jar pad thai sauce; 8 None spring onions, sliced; 4 oz bean sprouts; 3 oz fresh cilantro leaves; 2 oz toasted, crushed peanuts; 2 None long red chilies, thinly sliced; None None lime wedges, to serve

13 ingredients

2 steps

Ingredients

2 tbsp peanut oil
2 1/4 lb prawns, peeled (tails left intact) and deveined
4 cloves garlic, crushed
1 lb ground chicken
3 None eggs, lightly beaten
13.25 oz rice noodles, soaked in boiling water for 5 mins then drained
1 (7 oz) jar pad thai sauce
8 None spring onions, sliced
4 oz bean sprouts
3 oz fresh cilantro leaves
2 oz toasted, crushed peanuts
2 None long red chilies, thinly sliced
None None lime wedges, to serve

Directions

1

In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry prawns and crushed garlic for 2-3 mins. Remove from heat, cover and keep warm.
2

Add remaining oil and garlic over high heat. Add ground chicken and brown for 4-6 mins. Add eggs and cook, stirring, for 1-2 mins until almost set. Add noodles, pad thai sauce, spring onions, and prawns. Top with bean sprouts, cilantro, peanuts and chilies. Serve with lime wedges.