Prep: 10 mins | Cook: 25 mins
4
Spring

When you think of comfort food, you think of Pad Thai. 🦐

Juicy prawns and rice noodles in a spicy sweet sauce topped with crunchy bean shoots, spring onions, fresh coriander and a squeeze of tangy lime, this recipe will make you ditch takeaway for good.

by

Ingredients

Method

  1. Add the rice noodles to a large bowl, pour boiling water over the Noodles. Cover for 5 minutes then drain. Drizzle sesame seed oil over the noodles and toss together – this prevents the noodles from sticking.
  2. Heat a large pan over high heat. Add chopped onion, shelled prawns, olive oil, salt, and garlic. Fry for 10 minutes and set aside once cooked.
  3. Whisk the eggs together and pour into the pan. Let sit to form an omelette. Once cooked remove from the pan and roughly cut.
  4. Add the cooked onions, prawns, omelette, and rice noodles back into the pan. Mix soy sauce, peanut butter, sesame seed oil and fish sauce in a small bowl. Once combined add to the pan
  5. Plate up with fresh coriander, a wedge of lime, bean sprouts, peanuts, spring onions and chillies

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