Pad Thai (Vietnamese style)

Pad Thai (Vietnamese style)

Ingredients (serves 4)

- 350 g rice noodles

- 300 g prawns

- 100 g soy sprouts

- 2 white onions

- 2 spoonfuls of roasted and chopped peanuts

- 1 bunch of fresh coriander

- 1 garlic clove

- Salt

- Pepper

For the sauce:

- 4 spoonfuls of fish sauce

- 1 level teaspoon of sugar

- 1 chilli pepper

- 1 garlic clove

- 1 lime


Soak the rice noodles in cold water for 10 minutes. In the meantime, prepare the sauce: place the crushed garlic clove, the chopped chilli pepper, the sugar, the fish sauce and the juice of 1/4 lime (or more to taste) in a small saucepan. Heat the sauce slightly until the sugar has dissolved, then take the saucepan off the hob and leave it to cool.

Peel the prawns, slit them along the back, de-vein them and season with salt and pepper. Slice the onion into rings.

Heat two spoonfuls of oil in a wok or in a large, non-stick pan and fry the onions and an unpeeled garlic clove that must be removed when the onions are ready. Add the prawns and stir-fry for a few minutes until they turn pink. Remove them from the pan and put aside.

Drizzle a small quantity of oil in the pan again and stir-fry the soy sprouts. Add salt to taste. Cook the noodles in plenty of salted water, then drain and rinse them under cold, running water. Put all the cooked ingredients back into the pan (onions, prawns, soy sprouts and rice noodles) add the sauce and stir-fry on high heat for a few minutes. Serve the Pad Thai with a generous sprinkling of toasted peanuts and some fresh, chopped coriander.

© 2017 SANTA MARGHERITA | IVA 00884040270
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