Prawn Pad Thai Noodle Stir Fry

with Peanuts
Whip up this classic Southeast Asian stir-fry in no time!
Cals 706 · Prot 44 · Carbs 90 · Fat 16
Family-Friendly
Try Hello Chef Now
30 min
photo
Whip up this classic Southeast Asian stir-fry in no time!
Cals 706 · Prot 44 · Carbs 90 · Fat 16
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For stir fry
Prawns
350 Grams
Shallots
1 Piece
Carrot
1 Piece
Small zucchini
1 Piece
Spring onion
40 Grams
Garlic cloves
2 Pieces
Ginger
30 Grams
Sugar snap peas
100 Grams
Eggs
2 Pieces
Rice noodles
150 Grams
Vegetable oil
4 Tbsp
Salt
0.5 Tsp
Sauce
Soy sauce
30 ML
Sweet soy sauce
20 ML
Tamarind Paste
15 Grams
Brown sugar
10 Grams
Honey
40 Grams
Lime
2 Pieces
To serve
Salted peanuts
40 Grams
Chilli flakes
2 Grams

Tips for fussy eaters

Separate some of the ingredients and prepare a mild stir-fry for them. Leave out the chilli flakes!

Pro tip

Don't overcook the prawns, otherwise they'll become rubbery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Drain the prawns on kitchen paper. Peel and finely slice the shallots. Peel and chop the carrot into matchsticks. Chop the zucchini into matchsticks. Finely slice the spring onion. Peel and crush the garlic. Peel and grate the ginger. Slice the sugar snap peas on the diagonal.
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2 Prep sauce, eggs and noodles

In a bowl, combine the soy sauce, sweet soy saucetamarind pastebrown sugarhoney and the juice of half of the limes. Slice the remaining limes into wedges. Add the eggs to a bowl and beat them lightly. Add the rice noodles to a large bowl and cover them with boiling water. Leave to soak for 5 min.
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3 Fry prawns

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the prawns and cook with a pinch of salt for 2-3 min until pink and cooked through (see pro tip). Transfer the prawns to a plate and set aside.
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4 Fry vegetables

Return the pan to the heat with another drizzle of oil. Add the carrotshallots, zucchini, spring onion (reserve some green slices for garnish), garlicginger and sugar snap peas. Fry for 2 min. If you're cooking for 3 or 4 people, use two pans.
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5 Add and combine

Add the eggs and fry for 1-2 min, scrambling the eggs with a spatula as you go. Drain the noodles and add them to the stir-fry. Add the sauce and prawns. Stir-fry for a final 1-2 min.
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6 Serve

Divide the stir-fry among plates. Garnish with the remaining spring onionsalted peanuts, a pinch of chilli flakes (spicy!) and the lime wedges.

Tips for fussy eaters

Separate some of the ingredients and prepare a mild stir-fry for them. Leave out the chilli flakes!

Pro tip

Don't overcook the prawns, otherwise they'll become rubbery.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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