Prawn Pad Thai

Name: Prawn Pad Thai
Ingredients: 2 tbsp peanut oil; 2 1/4 lb large shrimp, peeled, deveined, tails intact; 4 cloves garlic, minced; 1 lb ground chicken; 3 None eggs, lightly beaten; 13 oz dried rice noodles, soaked in boiling water for 5 mins, drained; 3/4 cup pad thai sauce; 8 None spring onions, chopped into 3/4 inch pieces; 3.5 oz bean sprouts; 1/2 cup fresh cilantro leaves; 1/2 cup peanuts, crushed, toasted; 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 large shrimp, peeled, deveined, tails intact
4 cloves garlic, minced
1 lb ground chicken
3 None eggs, lightly beaten
13 oz dried rice noodles, soaked in boiling water for 5 mins, drained
3/4 cup pad thai sauce
8 None spring onions, chopped into 3/4 inch pieces
3.5 oz bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup peanuts, crushed, toasted
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 shrimp and 2 cloves garlic for 2-3 mins, until shrimp are cooked through. Set aside. Add remaining oil, garlic and ground chicken and cook for 4-6 mins, until browned. Move to the side of wok and add eggs. Cook, stirring, for 1-2 mins, until almost set. Add noodles, pad thai sauce and spring onions. Return shrimp to pan and toss to combine.
2

Serve topped with bean sprouts, cilantro, peanuts and chili and lime wedges on the side.