Speedy Prawn Pad Thai
A quick midweek dinner I turn to time and time again inspired by Emily the Nutritionist. This is a great one for leftovers the following day and is one of those salads that doesn’t go sad and soggy but actually benefits from the noodles soaking up all the delicious dressing. You also could switch out the prawns for any other protein that you like and use any veggies you’ve got hanging about. Full recipe below.
Serves 4
300g precooked king prawns (you could use frozen too)
300g dry rice noodles (or 3 nests of noodles of your choosing)
1 red pepper, finely sliced
220g green beans, blanched and chopped into 2-3cm pieces
2 carrots, peeled and grated or julienned
300g beansprouts
Half a bunch of spring onions, finely sliced (leave some for garnish)
Large handful coriander, roughly chopped (extra for garnish)
Handful roasted salted peanuts or cashews, roughly chopped or crushed (for garnish)
For the dressing:
1 lime, zest and juice (plus extra for squeezing)
2 tbsps crunchy peanut butter
3 tbsps soy sauce
1 tbsp sriracha
1 tbsp oyster sauce
1 tbsp tamarind paste
1 tbsp sweet chilli
1 tsp fish sauce
1 tsp sesame oil
Soak the rice noodles according to the packet instructions.
Mix all the ingredients for the dressing in a small bowl, taste and adjust accordingly.
Prep the veg.
Drain the noodles really well once cooked, put in a large bowl and pour over the dressing. Toss the noodles in the dressing so they are really well coated. Add everything else except the peanuts, mixing it all together.
Season to taste then serve with the peanuts sprinkled over the top, extra lime, coriander and fresh chilli if you like.