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Noodle salad with Asian-style peanut butter sauce

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Asian recipes

Pad Thai garnished with lemongrass, lime, coriander and spring onions

20 minutes

Pad Thai garnished with lemongrass, lime, coriander and spring onions

Name: Noodle salad with Asian-style peanut butter sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: coconut cream 1cup,garlic cloves, crushed 2,fresh chilli, chopped 1,crunchy peanut butter 3T,roast peanuts, chopped 30g,soya sauce 1-2t,Woolworths Ready-to-Wok egg noodles, prepared according to package instructions 500g,rainbow carrots, peeled and sliced julienne 6,baby marrows, sliced julienne 2,Lemon or lime juice a squeeze ,fresh mint 2T,fresh coriander 4T

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the curry paste:

3 T vegetable oil
5 red chillies, seeded
2 cloves garlic
2 shallots, chopped
2 T dried shrimp
2 T palm sugar or treacle sugar
1 1/2 T fish sauce
3 T tamarind paste in 3 T hot water
454 g rice noodles
vegetable oil, for frying
100 g tofu, cubed
4 free-range eggs
500 g large prawns
2 T fish sauce
1 t white sugar
1 stalk lemongrass, crushed, plus extra to garnish
2 T coriander chopped, plus extra to garnish
100 g Woolworths mung bean sprouts
125 g roasted peanuts, crushed
limes, quartered, to garnish
spring onions, to garnish

Method

To make the curry paste, heat the oil in a pan over a medium heat, add the chillies and fry for a few seconds, then set aside. Fry the garlic until golden brown and set aside. Fry the shallots and set aside.

Pound the chillies, garlic, shallots and dried shrimp using a mortar and pestle.

Return the paste to the pan and fry for 2–3 minutes over a medium heat. Add the palm or treacle sugar, fish sauce and tamarind juice and cook for a further 2 minutes. Remove the paste from the heat and allow to cool.

Prepare the noodles according to package instructions. Heat 2 T oil in a small frying pan over a medium heat and fry the tofu until golden. Set aside.

Heat the remaining oil in a large frying pan. in a separate bowl, whisk the eggs. Cook in 4 batches to make 4 omelettes. Set aside.

In another large frying pan, cook the curry paste and prawns for 2 minutes. Add the noodles, fish sauce, sugar, lemongrass and coriander. Toss in the tofu, bean sprouts and peanuts.

To serve, place an omelette onto a plate and spoon over the pad Thai. Garnish with lemongrass, limes, coriander and spring onions.

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Pad Thai garnished with lemongrass, lime, coriander and spring onions

Pad Thai garnished with lemongrass, lime, coriander and spring onions

Ingredients

Method