Recipe by The Flying Chef
This recipe should actually have noodles in it, but my hubby and I are both watching our carb intake at the moment, so I omitted them and added some more meat and bean sprouts. I suppose this is more of a Pad Thai dish, if you decide to add noodles, I would cut the meat back to about 200g, only about 150g on the bean sprouts and about 200g on the prawns, as what I have listed below would be just too much if adding noodles.
Top Review by Gerry
Another Flying Chef winner! Other than using thinly sliced pork as did Chef on The Coast I made as posted (didn't have the minced pork on hand) we loved this combination and already looking to a repeat! That it's so easy to make is worth another five! Looked fantastic served on a white platter. My collection of the white serving dishes often seen in your photos is growing - getting to be an addiction! A recipenap for the Auz/NZ Swap.
- 2 tablespoons peanut oil
- 350 g pork mince
- 300 g medium uncooked prawns, shelled (I bought Jumbo Green Prawns as they were on special.)
- 3 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 red chili pepper, chopped finely (add as many or few of the seeds as you like according to your taste.)
- 3 eggs, beaten lightly
- 2 teaspoons soy sauce
- 1 tablespoon tomato sauce
- 30 ml chili-garlic sauce
- 30 sweet chili sauce
- 50 ml fish sauce
- 3 tablespoons brown sugar
- 2 green onions, sliced thinly
- 300 g bean sprouts
- 2 tablespoons coriander, chopped finely
Directions See How It's Made
- In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.
- Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.
- Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.
- Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.