Pad Thai with Prawns

What does it include?

Ingredients

• 125 g rice noodles
• Juice of 3 lemons
• 1/10 ml cayenne pepper
• 10 ml muscovado sugar
• 30 ml fish sauce
• 30 ml vegetable oil
• 200 g peeled tiger prawns
• 4 chives finely chopped
• 140 g bean sprouts
• 25 g roasted peanuts
• A handful of fresh cilantro
• 2 sliced ​​lemons to decorate
• Sweet chili sauce to accompany

How to prepare it step by step?

Preparation

1. Soak the rice noodles in boiling water for 4 minutes until tender, then drain and rinse under cold water to stop the cooking process. Set aside.
2. In a bowl, whisk together the lemon juice, cayenne pepper, muscovado sugar, and fish sauce until well combined. Set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
4. Add the prawns and sauté for 2-3 minutes until they turn pink and are cooked through. Remove and set aside.
5. In the same wok, add the chopped chives and bean sprouts, sautéing for about 1 minute until the chives are fragrant and the sprouts are slightly softened.
6. Toss in the drained noodles and stir-fry with the vegetables for 2 minutes, ensuring even coating.
7. Pour the prepared sauce over the noodles, tossing well to ensure the flavors are evenly distributed.
8. Return the prawns to the wok, gently mixing to combine all ingredients.
9. Serve hot, garnished with toasted peanuts, fresh cilantro, and lime wedges. Accompany with sweet chili sauce for an added kick.