Ten-minute Pad Thai
Over a year ago
3,746 views
Ingredients
Accompaniment
SponsoredLouis Chavy Pouilly Fuisse Burgundy Premium Selection
One of the most elegant, popular and acclaimed white wines of Burgundy, this wine exudes a certain quality of finesse. The wine is fresh, brimming with complex layers of ripe fruit and lively minerality. Written up as one of Decanter magazine Top 10 Current Release wines, it certainly boasts value for money. Buy this wine if you like: Fully bodied white wine
Description
Why not add a little Thai flavour to your week with this healthier version of the takeaway classic?
Method
-
1
Dry-fry the prawns and coriander stalks in a non-stick frying pan for one to two minutes until the prawns are just pink.
Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for one minute more until the egg is just cooked and everything is well mixed - you might want to use a pair of tongs to make this easier.
Remove from the heat, mix in most of the coriander leaves, then divide between two bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.
Comments (0)