Prawn Pad Thai

Recipe by
Cook: 30 minutes
Enjoy a fusion of flavours with our very own take on a traditional Prawn Pad Thai. In combining the sweet flavour of brown sugar and lime juice, with the more savoury flavours of fish sauce and tamarind paste, this dish provides the comfort and ease of a traditional stir fry whilst also tickling your tastebuds.

Prawn Pad Thai

Pad Thai with prawns, one of Thailand's staple dishes make it easy for you with this quick recipe.

Ingredients

2 nests of Pad Thai Rice Noodles

2 tbsp Olive Oil

1 Onion

2 Garlic Cloves

1 Egg (lightly whisked)

200g Best North Atlantic Peeled Prawns

Approx 15g Peanuts (finely chopped)

1 Green Pepper

1 1/2 Tbsp Tamarind Puree

3 Tbsp Brown Sugar

2 Tbsp Fish Sauce

2 Tbsp Honey

Beansprouts (optional)

150g Sugar Snap Peas

2 Lime Wedges

1 Red Chilli (finely chopped)

Cooking steps

Step 1

Prepare all of your ingredients before cooking. Slice the onion and finely chop the garlic, red chilli, and peanuts. Follow the instructions on the rice noodles, most take 5 minutes in boiling water. In a bowl, mix the Tamarind puree, brown sugar, fish sauce and honey to make the sauce. Set aside.

Step 2

Heat the oil in a pan and fry the onions and garlic. Add the prawns and keep on a high heat, stirring regularly.

Step 3

Pour the lightly whisked egg into the pan and scramble before stirring into the prawn and onion mixture. Add the green pepper, sugar snap peas, beansprouts (if using), the noodles and then the sauce. Add half the peanuts and season to taste. Toss gently until well combined.

Step 4

Serve sprinkled with the rest of the peanuts, chilli, and the lime wedges on the side. Squeeze lime juice to taste before eating. Enjoy!

What you’ll need

2 nests of Pad Thai Rice Noodles

2 tbsp Olive Oil

1 Onion

2 Garlic Cloves

1 Egg (lightly whisked)

200g Best North Atlantic Peeled Prawns

Approx 15g Peanuts (finely chopped)

1 Green Pepper

1 1/2 Tbsp Tamarind Puree

3 Tbsp Brown Sugar

2 Tbsp Fish Sauce

2 Tbsp Honey

Beansprouts (optional)

150g Sugar Snap Peas

2 Lime Wedges

1 Red Chilli (finely chopped)

Let’s cook!

Step 1

Prepare all of your ingredients before cooking. Slice the onion and finely chop the garlic, red chilli, and peanuts. Follow the instructions on the rice noodles, most take 5 minutes in boiling water. In a bowl, mix the Tamarind puree, brown sugar, fish sauce and honey to make the sauce. Set aside.

Step 2

Heat the oil in a pan and fry the onions and garlic. Add the prawns and keep on a high heat, stirring regularly.

Step 3

Pour the lightly whisked egg into the pan and scramble before stirring into the prawn and onion mixture. Add the green pepper, sugar snap peas, beansprouts (if using), the noodles and then the sauce. Add half the peanuts and season to taste. Toss gently until well combined.

Step 4

Serve sprinkled with the rest of the peanuts, chilli, and the lime wedges on the side. Squeeze lime juice to taste before eating. Enjoy!

Buy the fish used in this recipe
Best North Atlantic peeled prawns 200g From  £6.40 Go to product

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