Pad Thai with King Prawns

A couple of years back, I absolutely fell in love with Thai cuisine. I think it was thanks to Chilli Banana, an amazing Thai restaurant in Liverpool. They are also in Wilmslow, Macclesfield and Bramhall, but I’ve only ever been in the one in Liverpool…many, many, many times, as we lived just across the street. I’ve tried Thai before I discovered Chilli Banana, but it just never had the “wow-effect” for me.

Now, after a Thai cooking course, with a couple of Thai cookbooks and no Thai restaurant close to us, I’m trying to bring my “Thai cooking “ skills to perfection.

If you asked me, what’s my favourite Thai dish, I couldn’t answer…it’s either Penang curry, massaman…or pad thai noodles…

Cheshire Food Blog

So here is my recipe for quick Pad Thai Gung (pad thai with king prawns) – there are a few shortcuts, I just made it as easy as possible to be able to prepare it as a quick week night dinner.

RECIPE: Pad Thai Gung
Serves 2

Ingredients

  • 400g rice noodles (medium)
  • 300g of cooked king prawns
  • 75g bean sprouts
  • bunch of spring onions (cut into chunky pieces)
  • 2 tbsp of light brown sugar
  • 1 tbsp of coconut oil
  • 3 tbsp of fish sauce
  • 2 tbsp of light soy sauce
  • 2 tsp of tamarind paste
  • pinch of granulated garlic
  • 2 eggs
  • coriander (fresh or I have frozen chopped one always by hand)
  • lime

Cheshire Food Blog

Method

1. Cook the noodles, follow the instructions on the package. When cooked, drain and run cold water through them, so they stop cooking. Then leave them on side.
2. Mix the tamarind paste, fish sauce, sugar and soya sauce.
3. Stir-fry the bean sprouts and spring onions with the coconut oil in a large pan or wok, quickly over high heat. Push vegetable to the side of the pan, add two eggs, break the yolk and let cook for a bit, when it’s starting to be cooked, just mix and break the egg into small bits. Mix in with the vegetable.
4. Add prawns to the pan, then noodles and at the end end the “sauce-mix”. Stir well.
5. Add lime juice to taste and any of the sauces if needed.
6. Mix in coriander and serve with a wedge of lime.

Cheshire Food Blog

I’m not a big fan of nuts in food, but you can add crushed peanuts.

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