Regardless of whether you've always liked to prepare or you have picked it up like a spare time activity throughout quarantine, we might venture a guess which you simply are watching out for new recipes to use out. Afterall, getting creative at your kitchen is an excellent and satisfying means to devote your time.

We've gathered most the most adored , highest ranked Spicy prawn pad thai recipe within our site. It is the best of the Very Best!

We've piled up the best recipes . They're our most loved, commented and rated 5-star recipes from our huge local neighborhood, all in 1 area. These apps, mains, desserts and much even more are ensured delicious!

Ingredients

250g dried flat rice noodles
2 tsp peanut oil
750g raw banana prawns, peeled leaving tails intact, deveined
2 eggs, lightly whisked
1 carrot, peeled, cut into matchsticks
1 red capsicum, seeded, thinly sliced
1 bunch baby pak choy, chopped
3 spring onions, thinly sliced
205g pouch AYAM™ Hawker Market Pad Thai sauce
1 cup (80g) bean sprouts
1 long red chilli, thinly sliced
Coriander leaves, to serve
Lime cheeks, to serve

Method

Step 1 Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Drain well.
Step 2 Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the prawns for 4 mins or until just cooked through. Transfer to a plate.
Step 3 Add egg to wok or pan. Stir-fry for 2 mins or until cooked through. Add carrot, capsicum, pak choy and half the spring onion. Stir-fry for 2 mins or until vegetables are just tender. Return prawns to the wok or pan with the sauce. Stir-fry for 1 min or until heated through. Add noodles. Stir-fry until well combined.
Step 4 Top the noodle mixture with the bean sprouts, chilli, coriander and remaining spring onion. Sprinkle with the crushed peanuts from the pouch. Serve with the lime cheeks.

Spicy prawn pad thai recipe

How to make Spicy prawn pad thai recipe

Ingredients

Method