Pad thai’s famous rice stick noodles are the star of this speedy stir-fry recipe that gets you clocked in and out of the kitchen in 25 minutes. How about that?!
Fresh, fast and finger lickin’ good is how I would describe this stir-fry. It pairs juicy prawns with a garlicky, peanutty sauce then serves them alongside soft noodles and bright greens.
It’s so easy and tasty, and also ticks both gluten and dairy-free boxes.
This recipe uses courgette and edamame for greenery, but you could get creative as you like. Use up what’s in the fridge – broccoli and green beans also work beautifully.
Enjoy it just as it is or serve with a side of my Crunchy Asian Slaw. It doesn’t get healthier than that!
This recipe is from the June/July issue of NADIA magazine.
Photography by: Vanessa Lewis.
- coconut oil 2 tablespoons, warmed until it’s liquid
- garlic 1 clove, sliced
- red chilli 1, seeds removed, sliced
- onion 1, sliced
- roasted peanuts ¾ cup, chopped, plus extra to serve
- raw prawn cutlets 500 g
- rice stick noodles 200-300 g
- edamame beans 1 cup, shelled
- courgettes 2, halved lengthwise and sliced on an angle
- spinach leaves handful
- black sesame seeds to serve
- In a food processor or blender combine the coconut oil, garlic, chilli, onion and roasted peanuts and blend until finely chopped and moist.
- Heat a large frying pan or wok and sauté this peanut paste on medium heat for 1-2 minutes until fragrant, then add the prawns and toss until pink and cooked through.
- Meanwhile simmer noodles in boiling water until just tender (about 5 minutes). Add edamame beans and courgette and blanch for 1-2 minutes until bright green.
- Drain noodles and vegetables; separate out the noodles and place in bowls. Toss vegetables with spinach, prawns and peanut sauce and add to bowls. Garnish with chopped peanuts and sesame seeds.