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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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 chile, 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:
1. In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.
2. Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.
3. Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.
4. Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.
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