Easy Peasy Pad Thai With Ingredients You Probably Already Have
18:30
I've been a lover of pad thai ever since a tip to Thailand. Anywhere Thai I dine I don't even bother to look at the menu because pad thai is all that's on the mind. This may be because I never make it at home. Recipes alway require the most elusive ingredients that probably haven't even set foot in my local TESCO. With little funds in my pockets and a strong craving for the said dish it came time to devise a recipe with sauces that were already at hand in the cupboards.
Ingredients
- 12 prawns
- 200g thin rice noodles
- 5 red cabbage leaves, cut into thin shreds
- 2 medium carrots, peeled into ribbon (using a vegetable peeler)
- handful of fresh coriander, chopped (optional)
- 1/2 lime (optional)
For the sauce
- 2 1/2 tbsp soy sauce
- 1 1/2 tbsp sriracha sause
- 2 tbsp crunchy peanut butter (smooth is fine also)
- 1 1/2 tbsp ketchup
- 1 tsp ground ginger
Method
- In a frying pan cook the shredded cabbage for about 5 minutes. Whilst the cabbage is cooking make the sauce by combining all the ingredients in a bowl and mixing together. Boil water for the noodles
- Once the cabbage is cooked add in the prawns and pour over the sauce
- In a pot add the boiling water and noodles following the packet guidelines for times
- Once the noodles are ready and the prawns are cooked throughout, add the noodles to the frying pan containing the cabbage, sauce and prawns and mix
- Once mixed, bring off the heat and add the carrot ribbons and the chopped coriander giving a quick stir
- Plate up, and enjoy with the optional squeeze of lime on the side
If you try out this recipe I hope you enjoy it and I would love to hear how it turned out, either comment below or tag you photos on Instagram @gingerandthekitchen.
Until next time,
Holly
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