Australian Prawn and Zucchini Pad Thai

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Ingredients
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
ΒΌ cup roasted peanuts, roughly chopped
Fresh thai basil, chilli flakes and lime wedges, to serve

Method
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
SERVES: 4

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