Australian Prawn and Zucchini Pad Thai

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1 tbsp fish sauce
2 tbsp soy sauce
2 cloves garlic, crushed
1 tablespoon grated palm sugar
500g peeled medium green Australian prawns, tails intact (1 kilo unpeeled)
1 tbsp vegetable oil
3 green onions, thinly sliced
100g flat rice noodles, soaked in cold water and drained
2 eggs, lightly beaten
2 carrots, peeled and shredded
2 zucchini, shredded
160g bean sprouts, trimmed
¼ cup roasted peanuts, roughly chopped
Fresh thai basil, chilli flakes and lime wedges, to serve

Combine fish sauce, soy sauce, garlic and sugar in a bowl.
Add prawns and toss to coat. Heat oil in a large wok over high heat.
Add prawns, cook tossing for 2-3 minutes or until caramelised.
Add onions, rice noodles & egg, tossing for another minute until noodles & eggs are combined.
Add carrot and zucchini, toss to combine. Remove from heat and top with bean sprouts and peanuts.
Serve with fresh Thai basil, chilli and lime.

PREP TIME: 20 minutes
COOK TIME: 10 minutes

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