Maureen’s Pad Thai with Macadamias – Serves 2
12 (about 150g) large raw prawns, tail on
100g tofu sliced (optional)
200g thick flat rice noodles
6 spring onions (shallots), sliced diagonally
150g bean sprouts
25g dry roasted macadamias, chopped roughly
2 eggs beaten with 1/4 tsp salt
3 Tbsp lime juice
3 Tbsp fish sauce
2 Tbsp brown sugar
3 Tbsp macadamia oil
2 Tbsp coriander leaves, chopped
Lime wedges to serve (optional)
1. In a large mixing bowl, soak the rice noodles in warm water for water for 15 minutes or until softened (using hotter water reduces the time for the noodles to soften). Drain and refresh under cold water, and drain again. Set aside.
2. Meanwhile, in a small bowl place the brown sugar, lime juice and fish sauce and mix until combined and sugar is dissolved. Set aside.
3. Heat 1 tablespoon of macadamia oil in a large non stick wok over high heat. Add beaten eggs and as they begin to set, gently scramble them and cook through.
4. Break the scrambled egg up into bite size pieces. Transfer to a clean bowl and set aside.
5. Return wok to stove and heat remaining the 2 tablespoons of macadamia oil over high heat. Add prawns and stir fry until they start to turn pink. Add tofu (if using) and continue stir frying until the prawns are pink and cooked through.
6. Add the noodles and the sugar, lime juice and fish sauce mixture and stir through until the liquid is nearly all absorbed. Add the spring onions, bean sprouts, and scrambled egg and stir through the noodles until just combined.
7. Serve on two plates, dividing the prawns evenly between the plates. Sprinkle over the chopped macadamia nuts and coriander, and garnish with lime wedges, if using. Serve immediately.