Monday, 1 November 2021

Pad Thai with Prawns

Eating some Thai food was on my go to list for this week. A bowl of Pad Thai with the basic ingredients like sauce, flat rice noodles and some peanut dust was easy. I found a package at the new supermarket this Monday.



Bulking it out with green chili, bok choy and bean sprouts was easy. Prawns are a staple in my freezer.



When the mis-en-place is done and the flat rice noodles are drained, the actual cooking process is fast. It does not take longer than 10 minutes.



Ingredients:

80 g flat rice noodles, 80 g Pad Thai sauce, 1 tbsp ground toasted peanuts

6 large defrosted black tiger prawns, 1 egg

1 bok choy, 1 green chili, 1 spring onion, 60 g mung bean sprouts blanched in hit water

Salt and pepper, veg oil, 



Heat up the oil, chop bok choy and spring onion and toss it in. After 3 min, add the sauce and cook it trough. Now in with the prawns. After 2 min on each side, add noodlrs and sprouts. Mix well and make a free spot in the middle of the pan and crack the egg in. When it sets a bit, stir all together and finish with peanuts and some spring onion greens



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