I have always been a fan of prawns; I remember my favourite childhood starter being a fresh prawn salad topped with some tangy balsamic vinegar. The older I get, the more I seem to experiment with other prawn dishes. My last recipe, Prawn al Peperoncino, is definitely one of my favourite prawn dishes, and one that I really grew to love during my time in the UAE, but this Prawn Pad Thai is definitely another strong contender as one of my favourites. I have always loved marrying sweet and bitter flavours together, and the salty peanuts take my tastebuds on a ride altogether! Not to mention, prawns are a very nutritious food; protein rich, high in essential Vitamins A, B1, B2, B3, D and E, as well as containing healthier, polyunsaturated fats. Of course, I have included some alternative tips if you are a vegetarian or vegan. Enjoy!
Prep time: 30 mins
This recipe can be vegetarian if you replace the shrimp with an equal amount of additional egg or vegan if you replace the egg and shrimp with the same quantity of baked, firm tofu.
- Prawns, 200 g, cooked or uncooked
- Noodles, 200 g
- Eggs, 2, medium-sized
- Garlic clove, 2, chopped
- Onion, 1, medium, chopped
- Whole wheat noodles, 170 g
- Spring onion, 50 g, plus extra to garnish
- Red chilli, 1, pitted and chopped
- Crushed peanuts, 20 g
- Olive oil
For the sauce:
- Limes, 2
- Agave/honey, 2 tbsps
- Reduced salt soy sauce, 2 tbsps
- Apple cider vinegar, 2 tbsps
- Place the noodles into a medium-sized saucepan and cook according to the instructions on the packaging.
- Oil a medium-sized pan over medium heat. After chopping the onion, spring onion and garlic, place them onto the pan and sautée for 5 minutes, or until the onion becomes transparent.
- Using a wooden spoon, scrape the contents of the pan over to one side. On the other side, crack 2 eggs. Leave them to cook for a minute before breaking them up and moving them around on the spot until fully hardened. Then, mix the egg into the other contents.
- Add the shrimp to the pan and allow everything to fry through for 5 minutes.
- Add the ingredients for the sauce into the pan, and stir everything well.
- By now, the noodles should be cooked. Drain them on a colander before adding them into the pan with the rest of the contents.
- Using a knife, cut down the middle of the lump of noodles to allow them to separate for easier eating and mixing. Stir everything well for a further 3-5 minutes.
- Decorate the Pad Thai with some crushed peanuts (I used a mortar and pestle for this), an extra squeeze of lime and some chopped, fresh parsley.