Ten-minute Pad Thai

Name: Ten-minute Pad Thai
Yield: 2
Cuisine: Thai
Ingredients: 200g/8oz raw prawns; Small pack coriander. stalks finely chopped. leaves roughly chopped; 2 x 200g packs straight-to-wok pad Thai noodles; 85g/3oz beansprouts; 1 egg. beaten with a fork; Juice 1 lime. plus wedges to serve; 1 tbsp fish sauce; 2 tsp sugar; 1 tbsp roasted peanuts. roughly chopped. to serve

Over a year ago 3,745 views

Serves: 2

Thai Main Course

Ingredients

200g/8oz raw prawns
Small pack coriander. stalks finely chopped. leaves roughly chopped
2 x 200g packs straight-to-wok pad Thai noodles
85g/3oz beansprouts
1 egg. beaten with a fork
Juice 1 lime. plus wedges to serve
1 tbsp fish sauce
2 tsp sugar
1 tbsp roasted peanuts. roughly chopped. to serve

Accompaniment

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.