This time last year I was getting ready for a ‘girls trip’ to Thailand for my friends 40th…& one of our goals was to do a cooking class. This was one of the dishes, but with a just a few more veggies thrown in. You can switch in a different protein if you wish….ssshhh – don’t even tell them there’s tofu in it. 😉
Ingredients:
- 8-10 king prawns
- 100g flat rice noodles
- handful of bean sprouts
- 2 sticks celery, 10cm julienne strips
- 3-4 snake beans, 10cm julienne strips
- 2-3 spring onions, finely chopped
- 1 1/2 C veggie stock
- 1/2 lime juice
- 2 eggs
- 30-50g firm tofu
- 2Tbsp roasted chopped nuts (cashews,pistachios etc)
- handful Thai basil
- 2cm fresh ginger & turmeric, grated
- 100g Pad Thai sauce
Method:
- Heat the wok to medium-high heat, add sesame oil & cook spring onions, tofu, veggies for 30secs.
- Add prawns, continuing stirring for another 30secs.
- Add the eggs, scrambling all the ingredients together in the wok – stirring continuously to avoid sticking.
- Add the noodles, followed by stock & allow noodles to soften.
- Add Pad Thai sauce, ginger, turmeric & lime juice to the noodles, continuously stirring & mixing well.
- Add bean sprouts, basil & roasted nuts, stir for another 30sec.
You can enjoy this on it’s own or team up with Panaeng Beef.
Where are you dreaming of travelling to next……
