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My recipe for Prawn Pad Thai is authentic and delicious. On the table in twenty minutes this is the perfect healthy mid-week supper for all the family. Once you have all the ingredients, the Pad Thai sauce is simple to put together, so don’t be tempted to buy bottled or packet from the supermarket, which never tastes as good as home-made. An advantage of this is you can then taste it and adjust until you achieve your perfect balance of sweet, salty and sour.
Pad Thai is one of the most universally popular stir fried noodle dishes in the world. Creating the perfect Pad This is all about getting the right balance of tamarind, sugar and oyster/fish sauce. The lime is also an essential ingredient which brings a refreshing zingy taste to the spicy flavours of the dish.
My Prawn Pad Thai is also a great way to save calories and money compared to take away. This dish is a sure way to impress friends and family, just don’t expect there to be any leftovers.
Time 20 minutes
200g Thai style ribbon noodles.
Juice of two limes, plus wedges to serve.
2tsp oyster/fish sauce.
4tsp brown sugar.
1 tsp tamarind paste.
250g peeled raw prawns.
1 onion, finely sliced.
2 cloves garlic finely chopped.
1 large carrot, cut into thin match sticks.
300g tenderstem broccoli, trimmed.
1 red pepper, deseeded and thinly sliced.
150g bean sprouts.
Fresh coriander, chopped to garnish.
- Put the noodles in a large bowl, cover with boiling water and leave to soak for 5 minutes, then drain well.
- Combine the lime juice, oyster sauce, sugar and tamarind paste in a small bowl. Stir to dissolve the sugar then set aside.
- Add a glut of olive oil to a wok or large flat frying pan and set over a high heat. Add the garlic, onion and carrot and stir fry for 2 minutes. Add the broccoli and pepper and stir fry for another 1-2 minutes.
- Add the bean sprouts and stir fry for 1 minute. Add the drained noodles, prawns and sauce and cook, tossing for 1-2 minutes to coat the noodles.
- Scatter with fresh coriander and serve with lime wedges.