Prawn and broccoli pad Thai
Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket.
By James Martin
From Saturday Kitchen
Ingredients
- 1 tbsp vegetable oil
- 2 large banana shallots, finely sliced
- 2 red chillies, sliced
- 3 garlic cloves, finely chopped
- 5cm/2in piece ginger, grated
- 20 peeled tiger prawns
- 150g/5oz Tenderstem broccoli
- 3 carrots, finely sliced
- 400g/14oz rice noodles, cooked according to packet instructions
- 3 tbsp tamarind paste
- 3 tbsp fish sauce (nam pla)
- 2 tbsp soy sauce
- ¼ tsp freshly ground white pepper
- 2 limes, juice only
- 3 tbsp roughly chopped coriander
- 2 tbsp roasted salted peanuts, crushed
Method
Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.
Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.
Cook for 1-2 minutes until hot then finish with the coriander.
Divide the pad Thai among four serving plates and sprinkle with crushed peanuts.
