Pad Thai with Prawns
Ingredients:
- CastelineS Ginger Olive Oil
- 16 shelled and cleaned prawns
- 1 chopped spring onion
- 4 carrots, cut into sticks
- 1 yellow bell pepper
- 30 g ginger
- 1/3 cup soy sauce
- Thai noodles for Pad Thai
- 2 red chilies
- 100 g snow peas
- 1 clove garlic, sliced
- 50 g sliced button mushrooms
- 30 g crushed, toasted, and salted peanuts
- 1/3 cup Olive Oil
Heat half of the olive oil in a wok.
Add the carrots, garlic, chili, and ginger. Cook over high heat for 5 minutes, tossing the wok occasionally.
Add the spring onion, snow peas, mushrooms, and bell pepper.
Cook for 3 minutes, then deglaze with soy sauce, and add the prawns.
When the prawns change color, remove from heat and keep warm.
Cook the noodles in a pot with 4 L of boiling water and a pinch of salt for 5 minutes off the heat.
Drain the noodles and add them back to the wok over high heat, then reheat everything.
Arrange in a serving dish, then add the remaining Olive Oil and Ginger.
Add the peanuts and serve hot.