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Cheaters Pad Thai

  • 250g rice stick noodles
  • 2 tablespoons peanut or rice bran oil
  • 20 peeled green prawns, tails intact
  • 1 garlic clove, finely chopped
  • 2 spring onions, finely chopped
  • 1/4 cup (60ml) fish sauce
  • 2 1/2 tablespoons tamarind concentrate*
  • 1/4 teaspoon each chilli powder and mild paprika
  • 1 large egg, lightly beaten
  • 1 bunch chives, cut into 2cm lengths
  • 2 cups (160g) bean sprouts
  • 4 fried tofu puffs* (optional), halved
  • 1/3 cup (50g) peanuts, toasted, chopped, or 2 tablespoons desiccated coconut, toasted
  • 1/2 cup chopped coriander
  • Lime wedges, to serve

Place the noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain.

Heat the oil in a wok over high heat. Add the prawns, garlic and spring onion, and stir-fry for 1 minute. Add the noodles and stir to combine. Add fish sauce, tamarind or vinegar, chilli powder and paprika and stir-fry 30 seconds. Add egg and stir-fry for a further minute or until egg has set. Add the chives, sprouts, tofu (if using), peanuts and coriander. Stir-fry until well combined. Serve immediately with a wedge of lime.

 

 

 

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