Marion’s Kitchen Pad Thai, which includes:
– RICE STICK NOODES
– PAD THAI SAUCE
2 tbsp oil, plus extra for brushing
5 eggs, beaten
400g (14 oz) peeled prawns (shrimp)
½ cup sliced spring onions (scallions)
1 cup bean shoots
lemon or lime wedges to serve
chilli powder to serve (optional)
Heat a large non-stick frying pan over medium heat and brush lightly with oil. Dip your fingers into the beaten egg and splatter the pan with the egg until you get a fine net. Let the egg set for a few seconds, then use a spatula to loosen the egg net from the pan. Remove the pan from the heat and slide the egg net onto a plate. Top with paper towel. Repeat to make 4 egg nets. Reserve remaining beaten egg.
Cook RICE STICK NOODLES in boiling water for 7-8 minutes or until softened. Drain noodles. Set aside for later.
Roughly chop the PEANUTS and set aside for later.
Heat 2 tbsp oil in a wok or frying pan over high heat and stir-fry the prawns until just cooked through. Push everything to one side of the pan and add reserved beaten egg to the empty side. Let egg set for a minute, then break it up. Add softened noodles and my PAD THAI SAUCE. Stir-fry for another 1-2 minutes until well combined.
Add the chopped PEANUTS and the spring onion to the noodles and toss until combined. Remove the pan from heat.
Place an egg net onto a serving plate. Top with a portion of noodles and gently roll to enclose the filling. Repeat with the remaining noodles and egg nets. Top with bean shoots and serve with lemon or lime wedges and chilli powder if using.