Recreate the fresh flavours of Thai cuisine in this easy prawn pad thai dish.
Ingredients
- 150g rice noodles
- 100ml sunflower oil
- 1/4 teaspoon ground coriander
- 2 kaffir lime leaves, inner stem removed, finely shredded (see note)
- 1 lemongrass stem (inner core only), grated
- 3 long red chillies, seeds removed, thinly sliced lengthways
- 3 spring onions, sliced on an angle
- 1 garlic clove, finely chopped
- 1 small red capsicum, very thinly sliced
- 100g blanched snake beans (see note) (or thin green beans), cut into 5cm lengths
- Pinch of caster sugar
- 2 tablespoons fish sauce
- 250g peeled green prawns, tails intact
- Juice of 1 lime
- 150g dry roasted peanuts, chopped
- Coriander leaves, to serve
Method
- Step 1Soak noodles in hot water for 10 minutes until soft, then drain. Heat oil in a wok over medium-high heat. Add ground coriander, kaffir lime leaves, lemongrass, chilli and spring onion and stir for 1 minute or until fragrant. Add garlic, capsicum, snake beans, sugar and fish sauce. Cook for a further 2 minutes, then add prawns, lime juice and half the peanuts and stir fry for 2-3 minutes until the prawns turn pink.
- Step 2Add noodles to wok and toss to combine. Serve with coriander leaves and remaining peanuts.
- Low carb
- Low sugar
- Lower gi
Nutrition
2648 kj
Energy
42g
Fat Total
6g
Saturated Fat
6g
Fibre
23g
Protein
82mg
Cholesterol
1157.85mg
Sodium
4g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Kaffir lime leaves, snake beans and Thai basil are from selected grocers.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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