Pad Thai Prawns (Xiao’s Kitchen) Chinese Style Cooking Recipe

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

80g Dried Medium Rice Noodles
100g Peeled Raw Prawns
2 Eggs
50g Bean Sprouts
1 Small Red Onion
2 Cloves Garlic
1 Red Chilli
2 Tbsp Pickled Turnips
20g Garlic Chives
½ Lime
30g Roasted Peanuts
20g Coriander
60g Palm Sugar
2 Tbsp Tamarind Paste
1½ Tbsp Water Mixture
1 Tbsp Fish Sauce
1 Tsp Chilli Sauce

1. Place the noodles in a bowl
2. Add hot water, cover and soak for 10 minutes (or follow instructions of the package) then drain, leave aside for later
3. Finely chop the garlic and pickled turnips
4. Finely chop the chilli and onion
5. Cut the chives and coriander into 1 inch in length
6. Break the eggs in a bowl, then beat
7. Squeeze the juice out of the lime
8. Lightly crush the peanuts
9. Heat 1 Tsp of oil in a wok on low heat
10. Add the garlic to the wok, stir-fry for 2 minutes
11. Add the palm sugar, tamarind, chilli sauce and fish sauce. Stir until the sugar has dissolved, then remove from heat
12. Heat 1 Tbsp of oil in a clean wok on high heat
13. Add the prawns to the wok and stir-fry for 2 minutes, then push to one side to make room for egg
14. Add the eggs to the wok next to the prawns, leave to set for 10 seconds, and then stir until scrambled
15. Add the red onion, chilli, lime juice and stir
16. Add the noodles, bean sprouts and pickled turnip. Stir-fry for 2 minutes or until the noodles heat through
17. Add the sauce that was made earlier, then stir-fry until absorbed
18. Add the chives and stir-fry for few seconds
19. Transfer onto a dish, top with the peanuts and coriander, and finally, enjoy

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