Pineapple Prawns Noodle Bowls

Ingredients for Pineapple Prawns Noodle Bowls

• 350g pad Thai–style rice noodles

• 450g large prawns

• 350g (1") fresh pineapple cubes (about 300g

• from 1/2 pineapple)

• 1 cucharadita de sal kosher

• 2 tablespoons soy sauce or tamari

• 1 tablespoon freshly grated ginger

• 2 cucharadas de aceite vegetal

• 600ml pineapple juice

• 1 tablespoon chilli-garlic sauce, such as Huy Fong

• 1 cup basil leaves, plus more for serving

• 2 mini seedless cucumbers, thinly sliced

• 1/2 small red onion, very thinly sliced crosswise

• 80g salted roasted peanuts, coarsely chopped

• Cuñas de lima (para servir)

Cook rice noodles according to package directions.

Meanwhile, toss prawns and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.

Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5–6 minutes. Transfer to a plate. Add prawns to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3–4 minutes. Transfer to plate with pineapple.

Cook pineapple juice and chilli-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12–16 minutes. Remove from heat. Stir in pineapple-prawns mixture and 1 cup basil.

Divide rice noodles among bowls. Spoon pineapple-prawns mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

Descargo de responsabilidad

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