Pad Thai with Prawns
Typical Thai flavours, including chilli, lime and coconut, combine in this aromatic stir-fry of prawns, noodles and Asian vegetables.
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- 1 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 24 raw prawns peeled
- 250 g dried rice noodles
- 1/4 cup vegetable oil
- 1 tbsp Thai green curry paste
- 1 tsp sesame oil
- 150 g baby corn cobs halved lengthways
- 2-3/4 cup bean sprouts
- 200 g pak choy finely shredded
- 220 g canned water chestnuts drained and sliced
- 1 cup coconut milk reduced-fat
- 1 lime cut into wedges
- Mix together the lime juice, soy sauce and fish sauce in a bowl. Add the prawns and toss together, then set aside to marinate for a few minutes.
- Meanwhile, put the noodles in a large heatproof bowl. Pour over boiling water to cover, add 1 teaspoon of the vegetable oil and stir gently. Soak for 4 minutes, then drain thoroughly.
- Lift the prawns out of the marinade and pat dry with paper towel. Stir the curry paste into the marinade and set aside. Heat a wok or heavy-based frying pan until very hot, then add 1 teaspoon of the vegetable oil and the sesame oil and swirl to coat the pan. Add the prawns and stir-fry for about 2 minutes until they have turned pink. Remove with a slotted spoon, leaving any remaining oil behind.
- Add the rest of the oil to the pan. Toss in the corn and stir-fry for about 30 seconds. Add the bean sprouts and pak choy and stir-fry for a minute, then add the curry paste mixture. Cook for a few seconds, stirring all the time, then add the water chestnuts and drained noodles. Continue to stir-fry for a further 1 minute.
- Return the prawns to the wok and pour in the coconut milk. Toss everything together over a high heat until bubbling. Serve immediately, with lime wedges to squeeze over.