MON TO SAT 9AM - 5PM
SUN 10AM - 4PM
273 PONSONBY ROAD, AUCKLAND
PH: 09 376 1550

Milly's Summer Catalogue

Milly's Pad Thai

Serves:  2


Ingredients


200g Dried rice noodles


3 Tbspns Vegetable oil


8 Raw Prawn cutlets (depending on size)


1-2 Shallots, very finely sliced


1 Clove garlic, crushed


2 Eggs, lightly beaten


3 Tbspns Fish sauce


3 Tbspns Lime juice


Good Pinch brown sugar (or more to taste)


1 Cup mung bean sprouts,


2 Spring onions, trimmed and finely sliced


1 Handful snow peas, trimed, blanched and finely sliced


 


To finish


2 Tbspns Roasted peanuts, chopped


½ Red chilli, deseeded and finely sliced


2 Good handfuls watercress


1 Lime for squeezing


 


 

Method


Cook the rice noodles according to the packet instructions. Drain in a colander, rinse under cold water and set aside.


Heat the oil in a frying pan and stir-fry the prawns over medium heat until golden and the flesh turns pink. Transfer to a bowl and set aside. Reduce heat to low, add the shallots and garlic and stir-fry for 1 minute, taking care not to burn the garlic. Transfer to the bowl of prawns.


Pour in the eggs and cook for 30 seconds, tossing as they cook so they break into small pieces. Add the fish sauce, lime juice and sugar.


Return the noodles, prawns and shallot to the frying pan with the beans sprouts, spring onions and sliced snow peas. Toss well to heat through.  Top with roasted peanuts, chilli and watercress. Pass cut lime for squeezing.