You must try this prawn and broccolini pad Thai
This recipe is a perfect mix of broccoli and Chinese kale. It has a mild peppery taste that becomes sweeter when cooked.
Serves 4 | Takes 15 minutes
Ingredients
- 2 bunches Broccolini, roughly chopped
- 200g packet pad Thai rice stick noodles
- ¼ cup fish sauce
- 2 tablespoons grated palm sugar or brown sugar
- 1 lime, juiced
- 2 tablespoons peanut oil
- 700g medium green prawns, peeled, deveined
- 2 eggs, lightly beaten
- 3 tablespoons pad Thai paste
- 3 green onions, thinly sliced
- bean sprouts, coriander leaves and fried shallots
- lime wedges, to serve
Method
1. Cook the noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside.
2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface. Add half the prawns and stir-fry for 1 minute or until they turn pink.
3. Remove to a plate. Repeat with oil and remaining prawns.
4. Add 2 teaspoons of oil and the Broccolini to the hot wok and stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok.
5. Add stir-fry paste and cook for 30 seconds. Return the Broccolini and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions and stir fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime.
Tips
1. For a chicken and Broccolini pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced.
Image and recipe courtesy of Perfection Fresh.
Republished with permission of Wyza.com.au.