The Thai enthusiasts out there will probably pick up on the fact that I have not used the proper Pad Thai noodles here, and also that the prawns would have been better if they were king prawns. I would also probably agree with them, although this was possibly more delicious than I have ever made it before. I am also all about using up what ingredients I have, these were the noodles I had in the cupboard and I only had mini prawns in the freezer and therefore why bother going to the shop? It just goes to show that sometimes you can make do with what you have and still have an amazingly delicious dish! If you don’t have noodles in your store then I do recommend Pad Thai noodles, and King prawns are so much juicer and tastier than Tesco value; but what the hey, this meal was absolutely scrummy. It is also very quick and easy so should definitely be on your must try list!
– 1 red onion – finely sliced
– 1 courgette – finely sliced into strips
– 1 leek – finely sliced into strips
– Olive oil
– 1 red chilli – finely chopped
– 2 cloves garlic – finely chopped
– 1 inch square piece fresh ginger – finely chopped
– 1 tbsp tomato ketchup
– 2 ½ tbsp. fish sauce
– 1 tbsp fish sauce
– 2 tbsp lemon or lime juice
– 1 egg – beaten
– 300g noodles
– 150g prawns
– Hand full crushed peanuts
– Chilli flakes (to garnish)
Splash a little oil into a deep frying pan or wok and heat to a medium to high heat. Pour in the egg and leave until set until it is looking like an omelette.
Remove the omelette and roughly slice
Add a little more oil to the pan and fry the onion, courgette and leeks for 3-5 minutes, until they start to soften. Make you stir regularly
Add in the ginger, garlic and chilli and coat the veg.
Toss in the noodles and sliced omelette; along with the ketchup, fish sauce and lemon juice. Stir until everything is well coated and then add the prawns. Cook for a couple of minutes until the prawns are heated through.
Plate and top with the crushed peanuts and chilli flakes.