Recipes

EASTERN FLAVOUR

5 November 2009

Prawn Pad Thai - Serves 4

Preparation time 20mins
Cooking time 30mins

The sauce
1 tbsp vegetable oil
250g chopped sweet radish
1 white onion, chopped
2 cloves garlic
2 tbsp soy sauce
2 tbsp Golden Mountain sauce
1 tbsp tamarind paste

Main
1½ tbsp vegetable oil
400g rice noodles
28 king prawns
½ kilo broccoli
½ kilo cauliflower
½ kilo bean sprouts
1 carrot
4 eggs

Garnish
Ground peanuts
Chilli flakes
1 Lemon
Coriander

How to make
The sauce
1. Heat the oil in a wok, chop the onion and crush the garlic
2. Fry the onion until soft
3. Mix in the chopped radish and crushed garlic
4. Mix in the tamarind and sauces
5. Simmer for 20 mins

The main
1. Soak the noodles in cold water for 20 mins and chop the vegetables
2. Heat the oil in a wok until very hot
3. Fry the prawns for 10 mins until pink
4. Break the eggs and mix in until cooked
5. Mix in the vegetables and cook for 15 mins, stirring regularly
6. Mix in the noodles and pour in the sauce. Cook for 2-3 mins.
7. Sprinkle chopped coriander on top and garnish on the side with the ground peanuts, chilli flakes and sliced lemon.

This makes a deliciously light and healthy meal with the sauce providing some real tang.
The recipe was created by Toi Fitzgerald for The Rye Pub, Dining room and Garden, Peckham Rye.

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