Recipe

Cabbage and prawn pad thai

Who doesn't love a good pad thai? Creating this takeaway favourite at home is easy with this pad thai recipe starring crunchy cabbage and succulent prawns

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

  • 2 tablespoon fish sauce
  • 2 tablespoon palm sugar (or brown sugar)
  • 1 tablespoon soy sauce
  • 2 teaspoon chilli sauce
  • juice of 1 lime, plus wedges to serve
  • 2 teaspoon peanut oil
  • 1 large carrot, peeled, shredded
  • 3 spring onions, thinly sliced
  • 2 clove garlic, crushed
  • 2 teaspoon ginger, finely grated
  • 1 long red chilli, thinly sliced
  • 500 gram prawns, peeled, deveined, tails on
  • 1/2 small green cabbage, shredded
  • 1 cup bean sprouts, plus extra to serve
  • 1/3 cup chopped peanuts, plus extra to serve
  • 1/3 cup coriander leaves, plus extra to serve

Method

  • 1
    In a jug, combine fish sauce, sugar, soy, chilli sauce and lime juice.
  • 2
    In a wok, heat oil on high. Stir-fry carrot, onion, garlic, ginger and chilli for 1-2 minutes until carrot is tender.
  • 3
    Add prawns and stir-fry for 2-3 minutes until changed colour. Toss cabbage and combined sauce through, then stir-fry for 2-3 minutes until cabbage starts to wilt. Add sprouts, peanuts and coriander, tossing gently.
  • 4
    Serve immediately with lime wedges, extra sprouts, peanuts and coriander.