Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket.
Ingredients
- 1 tbsp
vegetable oil - 2 large banana
shallots, finely sliced - 2 red
chillies, sliced - 3
garlic cloves, finely chopped - 5cm/2in piece
ginger, grated - 20 peeled tiger
prawns - 150g/5oz Tenderstem
broccoli - 3
carrots, finely sliced - 400g/14oz
rice noodles, cooked according to packet instructions - 3 tbsp
tamarind paste - 3 tbsp
fish sauce (nam pla) - 2 tbsp
soy sauce - ΒΌ tsp freshly ground
white pepper - 2
limes, juice only - 3 tbsp roughly chopped
coriander - 2 tbsp roasted salted
peanuts, crushed
Preparation method
Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.
Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.
Cook for 1-2 minutes until hot then finish with the coriander.
Divide the pad Thai among four serving plates and sprinkle with crushed peanuts.