Pad Thai with chili prawns

Name: Pad Thai with chili prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g prawns ready to cook, tail fin in shell; 1 red chilli pepper; 4 TABLESPOONS Oil; 1 TEASPOON Noble sweet paprika; 200 g Rice ribbon noodles; 100 g salted roasted peanuts; 1 Lime; 1 TABLESPOON Fish sauce; 3-4 Tbsp light soy sauce; 1/2 TEASPOON Sambal Oelek; 2 TABLESPOONS demerara sugar; 300 g Courgette; 1 red pepper (about 300 g); 2 Spring onions; 4-5 stems Coriander; 150 g frozen peas; 250 ml Vegetable broth

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g prawns ready to cook, tail fin in shell
1 red chilli pepper
4 TABLESPOONS Oil
1 TEASPOON Noble sweet paprika
200 g Rice ribbon noodles
100 g salted roasted peanuts
1 Lime
1 TABLESPOON Fish sauce
3-4 Tbsp light soy sauce
1/2 TEASPOON Sambal Oelek
2 TABLESPOONS demerara sugar
300 g Courgette
1 red pepper (about 300 g)
2 Spring onions
4-5 stems Coriander
150 g frozen peas
250 ml Vegetable broth

Directions

1
Put the prawns in a sieve, rinse with cold water and drain well. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Mix the shrimps in a bowl with chilli, 3 tbsp. oil and paprika powder. Cover and leave to stand. Put the noodles in a bowl, pour boiling water over them and let them stand for about 7 minutes.
2
In the meantime, chop the nuts coarsely and roast them in a small pan without fat for about 1 minute while turning. Place on a flat plate. Halve the lime, squeeze the juice. Mix lime juice, fish sauce, 3 tbsp. soy sauce, sambal oelek and sugar, set aside. Drain noodles, quench and drain.
3
Wash and clean the zucchini and cut them into "spaghetti" with a spiral slicer. Halve the peppers, clean, wash and cut into fine strips. Clean and wash spring onions and cut them diagonally into rings. Wash coriander, shake dry, pluck leaves from the stems and chop coarsely.
4
Heat a wok or a large pan. Fry the prawns with the marinade for approx. 3 minutes while turning them. Remove. Add 1 tbsp. oil to the pan. Fry the peppers, zucchini, spring onions and peas for about 1 minute, turning them over. Add the lime juice mixture, pour in the stock and bring to the boil. Add shrimps, noodles and heat up for about 2 minutes, stirring occasionally. Season Pad Thai with soy sauce and serve. Sprinkle with nuts and coriander.