Pad Thai with Prawns
& Ginger Olive oil
- 16 prawns, shelled and washed
- 1 spring onion, finely chopped
- 4 carrots, cut into sticks
- 1 yellow bell pepper
- 30g / 1oz fresh ginger
- 1/3 glass of soy sauce
- Thai noodles for pad thai
- 2 red chillis
- 100g / 3.5oz mangetout
- 1 garlic clove, sliced
- 50g / 1.75oz button mushrooms, sliced
- 30g / 1oz peanuts, crushed, toasted and salted
- 1/3 glass of olive oil
Heat up half the olive oil in a wok.
Add the carrots, garlic, chilli and ginger. Cook on a high heat for 5 minutes, tossing the ingredients occasionally.
Add the spring onion, mangetout, mushrooms and bell pepper.
Cook for 3 minutes, then deglaze with the soy sauce. Add the prawns.
When the prawns change colour, take off the heat and keep hot.
In a saucepan, boil 4 litres / 8.4 pints of water, then cook the noodles for 5 minutes off the heat with a pinch of salt.
Drain the noodles, add them to the wok, then heat everything up on a high heat.
Arrange in a serving bowl, then add the rest of the olive oil and ginger.
Add the peanuts and serve hot.
Add the carrots, garlic, chilli and ginger. Cook on a high heat for 5 minutes, tossing the ingredients occasionally.
Add the spring onion, mangetout, mushrooms and bell pepper.
Cook for 3 minutes, then deglaze with the soy sauce. Add the prawns.
When the prawns change colour, take off the heat and keep hot.
In a saucepan, boil 4 litres / 8.4 pints of water, then cook the noodles for 5 minutes off the heat with a pinch of salt.
Drain the noodles, add them to the wok, then heat everything up on a high heat.
Arrange in a serving bowl, then add the rest of the olive oil and ginger.
Add the peanuts and serve hot.
