| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Thai |
Super1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
|
Eggs; beaten |
| 250 |
g |
Shelled green prawns * |
| 1 |
pk |
Trident Pad Thai |
| 250 |
g |
Fresh bean sprouts; trimmed |
| 1/2 |
bn |
Fresh shallots; trimmed cut to 2 cm |
|
|
Lengths |
| 1/2 |
c |
Roasted peanuts; chopped |
| 4 |
tb |
Water |
INSTRUCTIONS
To make the omelette, heat oil in a wok, pour in the eggs, swirl
around to coat the wok and allow to cook gently until set. Set aside.
Add prawns to the wok and stir-fry quickly until just cooked through.
Remove and set aside. Cook the noodles in boiling salted water for 4
minutes. Drain in a colander and rinse under cold running water. Add
the noodles to the wok. Combine the seasoning packets with 4
tablespoons cold water. Add to the noodles and stir-fry until heated
through. Add the prawns and toss together. Cut the omelette into thin
strips. Serve the Pad Thai on a large dish accompanied by sliced
omelette shallots, bean sprouts and chopped nuts. The dish may be
garnished with chopped chilli and coriander.
* For a delicious variation, substitute 300 grams - 350 grams of
chicken strips.
NOTES : Ready in 10 to 12 minutes. Serves 4.
Recipe by: Super Food Ideas (Aussie Magazine)
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