Boil water in a saucepan and cook enough rice for 2 people.
Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
Cook until the beans are tender.
Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
Serve over basmati rice, preferrably in a shallow bowl.
ish and serve with steamed Thai jasmine rice.
Shell and devein the prawns leaving the tails intact.
Combine the prawns with the lemon juice, sauce, chillies and sugar in a large bowl.
Place noodles in large heatproof bowl and cover with boiling water, stand until tender; drain.
Combine noodles and mint with prawn mixture.
In a food processor, combine prawn, egg white, garlic and fish
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he prawns and cut each prawn along the back so it
edium-high heat. Add the Thai red curry paste. Stir-fry
*NOTE: Thai curry paste available at Asian
In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry prawns and crushed garlic for 2-3 mins. Remove from heat, cover and keep warm.
Add remaining oil and garlic over high heat. Add ground chicken and brown for 4-6 mins. Add eggs and cook, stirring, for 1-2 mins until almost set. Add noodles, pad thai sauce, spring onions, and prawns. Top with bean sprouts, cilantro, peanuts and chilies. Serve with lime wedges.
In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry shrimp and 2 cloves garlic for 2-3 mins, until shrimp are cooked through. Set aside. Add remaining oil, garlic and ground chicken and cook for 4-6 mins, until browned. Move to the side of wok and add eggs. Cook, stirring, for 1-2 mins, until almost set. Add noodles, pad thai sauce and spring onions. Return shrimp to pan and toss to combine.
Serve topped with bean sprouts, cilantro, peanuts and chili and lime wedges on the side.
erve with a Thai dipping sauce**There several recipes on the site
Shell and de-vein the prawns, leaving tails intact.
Place all dressing ingredients in a jar and shake well.
Place prawns, mango, and avocado in a bowl and toss with dressing.
Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
Serve and enjoy!
Makes 4 servings.
Make sure to use fully-ripe mangos and avocados in this recipe.
eat and set aside.
Prawn Broccoli Stirfry:
Heat the
then add the 2 tablespoons Thai red curry paste , turmeric, ground
inute, next add the sweet thai chilli sauce, dark soya sauce
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ach plate with a whole prawn and a lemon slice.
live oil and fry the prawn shells until well-coloured and
nd peel.
For the prawn paste , pound the shallot, garlic
t aside.
Combine 'pad Thai sauce' ingredients together in a