Prawn Pad Thai Noodle Stir Fry

with Peanuts

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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 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 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.

Whip up this classic Southeast Asian stir fry in no time and dig in!

Cooking Time: 30 min

Cals 773.1 · Prot 45.4 · Carbs 119.0 · Fat 15.4

Ingredients

Number of people

For stir fry

Prawns 350.00 Grams
Shallots 2.00 Pieces
Carrot 1.00 Pieces
Zucchini small 1.00 Pieces
Spring onion 50.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Sugar snap peas 100.00 Grams
Eggs 2.00 Pieces
Rice noodles 150.00 Grams
Vegetable oil 4.00 Tbsp

Sauce

Soy sauce 30.00 ML
Sweet soy sauce 15.00 ML
Tamarind Paste 15.00 Grams
Brown sugar 15.00 Grams
Honey 40.00 Grams
Lime 2.00 Pieces

To serve

Peanuts salted 40.00 Grams
Chilli flakes 2.00 Grams

Whip up this classic Southeast Asian stir fry in no time and dig in!

Cooking Time: 30 min

Cals 773.1 · Prot 45.4 · Carbs 119.0 · Fat 15.4

Instructions

photo

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.

photo

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.

photo

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 for 2-3 min until pink and cooked through (see pro tip). Transfer the prawns to a plate and set aside.

photo

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.

photo

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.

photo

6 Serve

Divide the stir-fry among plates. Garnish with the remaining spring onionsalted peanuts, a pinch of chilli flakes 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.

Ingredients

Number of people

For stir fry

Prawns 350.00 Grams
Shallots 2.00 Pieces
Carrot 1.00 Pieces
Zucchini small 1.00 Pieces
Spring onion 50.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Sugar snap peas 100.00 Grams
Eggs 2.00 Pieces
Rice noodles 150.00 Grams
Vegetable oil 4.00 Tbsp

Sauce

Soy sauce 30.00 ML
Sweet soy sauce 15.00 ML
Tamarind Paste 15.00 Grams
Brown sugar 15.00 Grams
Honey 40.00 Grams
Lime 2.00 Pieces

To serve

Peanuts salted 40.00 Grams
Chilli flakes 2.00 Grams
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