Quick Pad Thai

So quick to throw together, you’ll be in eating within 15 minutes! Add chicken or prawns, or omit for a vegetarian dish.

Cook sauce ingredients until thickened, then add in cooked noodles, and toss to combine.

Add remaining ingredients, gently stirring until everything is coated.

Quick Pad Thai

Marla Hingley

So quick to throw together, you'll be in eating within 15 minutes!

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Ingredients

  

1x2x3x

• 1 pkg 450g medium rice stick noodles
• 1-2 cups bean sprouts to taste
• 1/3 cup water
• 1/4 cup GF hoisin sauce
• 1/4 cup lime juice
• 2 Tbsp GF peanut butter
• 2 tsp Sriracha sauce or other GF hot sauce
• 3 tsp oil
• 10 prawns shelled (optional)
• 2 cloves garlic minced
• 2 tsp fresh ginger minced
• Salt to taste
• 1/3 cup fresh cilantro chopped
• 1/4 cup peanuts crushed (optional)

Instructions

 

• Let rice noodles soak in boiling water for 10 minutes, stirring often, until soft. For the last 3 minutes of soaking, add in the bean sprouts. Drain and set aside.
• In a bowl whisk together water, hoisin, lime juice, peanut butter and Sriracha. Set aside.
• Fry prawns, garlic, and ginger in oil until prawns turn pink. Stir in sauce mixture, and noodles.
• Continue cooking until sauce is reduced and thickened. Season to taste with salt.
• Divide among 4 bowls, and top with cilantro and peanuts.

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