Prawn Pad Thai Noodle Stir Fry

Name: Prawn Pad Thai Noodle Stir Fry with Peanuts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 1 Pieces of Shallots; 1 Pieces of Carrot; 1 Pieces of Small zucchini; 40 Grams of Spring onion; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 100 Grams of Sugar snap peas; 2 Pieces of Organic Eggs; 150 Grams of Rice noodles; 4 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 ML of Soy sauce; 20 ML of Sweet soy sauce; 15 Grams of Tamarind paste; 10 Grams of Brown sugar; 40 Grams of Honey; 2 Pieces of Lime; 40 Grams of Salted peanuts; 2 Grams of Chilli flakes

with Peanuts

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

Cals 535 · Prot 41 · Carbs 72 · Fat 11

Family Friendly

30 min

Prawn Pad Thai Noodle Stir Fry with Peanuts

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

Cals 535 · Prot 41 · Carbs 72 · Fat 11

Family Friendly

Ingredients

For stir fry

Prawns 7*

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

Organic Eggs 5*

2 Pieces

Rice noodles

150 Grams

Vegetable oil

4 Tbsp

Salt

0.5 Tsp

Sauce

Soy sauce 9*10*11*

30 ML

Sweet soy sauce 9*10*11*14*

20 ML

Tamarind paste

15 Grams

Brown sugar

10 Grams

Honey

40 Grams

Lime

2 Pieces

To serve

Salted peanuts 1*2*

40 Grams

Chilli flakes

2 Grams

Allergens

*7 Crustaceans, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2260 / 535
Fats (g)	11
of which saturated (g)	3.2
Carbohydrates (g)	72
of which sugars (g)	26
Fibers (g)	9.8
Proteins (g)	41.3
Salt (g)	4.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Prep sauce, eggs and noodles

In a bowl, combine the soy sauce, sweet soy sauce, tamarind paste, brown sugar, honey 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.

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.

4 Fry vegetables

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

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.