Prawn pad Thai
Rice noodles stir-fried with prawns, peanuts and lime.
Active time30 min
Cooking12 min
Total35 min
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Ingredients
- 2 limes
- 2 eggs
- 300 g raw prawns
- 50 g peanuts
- 20 ml sunflower oil
- 300 g dried rice noodles
- 30 g tamarind paste
- 30 ml fish sauce
- 15 g sugar
Preparation
Prepare the rice noodles according to the packet instructions: soak or cook briefly, then drain. Squeeze the limes. Mix the fish sauce, tamarind, sugar and half the lime juice.
2 limes300 g dried rice noodles30 g tamarind paste30 ml fish sauce15 g sugar- saucepan
- colander
- citrus juicer
- bowl
Peel the prawns and remove the intestinal vein if necessary. Roughly chop the peanuts and beat the eggs.
2 eggs300 g raw prawns50 g peanuts- knife
- chopping board
- bowl
- fork
Heat the oil in a wok. Cook the prawns for 3 to 4 minutes until they turn opaque. Push them to one side, add the eggs and scramble for 1 minute.
20 ml sunflower oil- wok
- spatula
Add the noodles and sauce. Stir-fry for 2 to 3 minutes, stirring; add a little water if necessary. Sprinkle with peanuts and serve with the remaining lime juice.
- wok
- spatula
Allergens
- Crustaceans
- Eggs
- Fish
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration