Prawn and Ginger Pad Thai

Charmaine Lu -
  • 1 tbsp veg oil
  • 1 sliced shallot
  • 1 sliced red chilli
  • 2 tsp grated ginger
  • 150g cooked peeled prawns
  • 400g pad Thai noodles, cooked and drained
  • 2 tbsp Thai fish sauce
  • 1 tbsp soy sauce
  • 1 lime, juice only
  • 3 tbsp chopped coriander
  • 2 tbsp roasted peanuts, crushed
  • Heat the oil in a wok. When smoking, toss in the chilli, shallot and ginger and stir fry for 1 minute. Add the prawns and fry for 1 minute more, then stir in the noodles and cook for 30 seconds to heat through.
  • Drizzle in the fish sauce, lime juice and soy sauce and cook for 2 mins, stirring well to coat the noodles thoroughly. Stir in the chopped coriander and serve scattered with peanuts.
10 mins
2 serving