Prawn Pad Thai
A variation of the national dish of Thailand.
Fish/Seafood
Main courses
Ingredients
Prawn Pad Thai
−
+
£15.75
Method:
Vegetable oil
/ml
50.0 ml
0%
Raw prawns
/g
700.0 g
0%
Spring onions
/g
70.0 g
0%
Bean sprouts
/g
250.0 g
0%
Egg
/g
250.0 g
0%
Knorr Professional Blue Dragon Pad Thai Sauce 2.2L
/ml
700.0 ml
0%
Wheat and its derivatives
Soya and its derivatives
Rice noodles, dried
/g
500.0 g
0%
Peanuts
/g
100.0 g
0%
Lime
/pc
3.0 pc
0%
/
Method:
-
Vegetable oil 50.0 ml
-
Raw prawns 700.0 g
-
Spring onions 70.0 g
-
Bean sprouts 250.0 g
-
Egg 250.0 g
-
Rice noodles, dried 500.0 g
-
Peanuts 100.0 g
-
Lime 3.0 pc
Preparation
-
Method:
- Place noodles in pan, pour over boiling water,allow to re-hydrate for 5 minutes then drain and toss with a little oil.
- Slice the spring onions.
- Remove the shells and de-vein prawns.
- Heat remaining oil add prawns, spring onions and cook for 2 minutes.
- Push the prawns to the side of the pan then add the egg and cook for 1 minute.
- Add noodles, beansprouts then mix everything together.
- Pour in KNORR Professional Blue Dragon Pad Thai Sauce and simmer for 2 minutes.
- Remove from heat, place in suitable dish and garnish with Lime wedge and crushed peanuts.
