Prawn Pad Thai
Prawn Pad Thai

Ingredients

Method

  • 250g udon noodles
  • 2 tsp veg oil
  • 100g peeled raw prawns
  • 4 spring onions, chopped
  • 2 eggs, beaten
  • 2 tbsp roasted peanuts, chopped
  • Small handful of fresh coriander
  • Lime wedges, to serve
  • 2 tbsp tamarind paste
  • 1 tbsp thai fish sauce
  • Juice of 1 lime
  • 1 tbsp brown sugar
  • Boil the noodles in salted water for 3 minutes. Drain and rinse in cold water. Make the sauce by combining all the ingredients in a small bowl.
  • Heat half the oil in your wok. Add the spring onions and prawns, and quickly stir fry for about a minute. Push the prawns and onion to one side of the wok, and add the beaten egg to the middle. Let it sit for 30 seconds, then mix to scramble. Add the noodles and the sauce, and stir everything together over the heat. Serve hot with the coriander and peanuts scattered over the top, and with a lime wedge for garnish.
10 mins
2 serving
This recipe pairs perfectly with the Wild & Wilder 'The Courtesan' Riesling 2019 from Clare Valley, Australia.

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