King prawn pad thai cooked on the Weber Spirit II E-310 gas BBQ

How to cook King Prawn Pad Thai on the Weber Spirit II E-310 gas BBQ

Don't have time to prepare meals? Try this quick, easy, delicious stir fry

This recipe is really quick and easy and takes hardly any preparation, especially if you are using straight to wok noodles. It is basically a stir fry with other elements added. As usual the video features Richard Holden and Ian Hodgett and they will take you through the basic steps to creating this really tasty dish.

 

 

Ingredients:

  • 8oz (227g) pad Thai noodles
  • 1lb (454g) raw prawns (use tofu for the vegetarian version)
  • 1 bell pepper; thinly sliced
  • 2 cloves garlic; grated
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • ¼ teasp cayenne pepper
  • 2 tbsp rapeseed oil
  • 2 eggs; lightly whisked
  • sea salt
  • fresh ground black pepper
  • 2 spring onions; sliced thinly for garnish
  • handful roasted peanuts, for garnish

Equipment:

If using dried noodles cook in boiling water for about 10 minutes until soft; drain and set aside. If using straight to wok noodles you just need to add them at the end.

Whisk together the fish sauce, soy sauce, lime juice, brown sugar and cayenne pepper.

Pre-heat the BBQ to about 200C; we had all 3 burners on just over half power.

One tip is to arrange the ingredients on a plate in the form of a ‘wok clock’; that is, arrange in a circle in the order that they go into the wok.

Pre-heat the wok; cast iron gets about 50C hotter than the dial on the BBQ shows. Remember to keep scraping the bottom of the wok as if anything sticks it will soon burn.

Cook the bell pepper in a little rapeseed oil over a medium-high heat until tender then add the garlic and cook for a further minute.

Add the prawns, salt and pepper and cook them until pink.

Push all the ingredients to one side and add the eggs; stir continually until just scrambled then add back the other ingredients in the wok.

Add the noodles and the sauce mixture and stir for a minute.

Garnish with the peanuts and spring onions.

Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas