10 Minutes Pad Thai

Thai dishes might seem complicated when you see them on a menu, but it’s really just about balancing the flavours of a few key ingredients that crop-up time and again

Recipes → 10-Minutes Pad Thai

If you’re using dried noodles, cook them according to pack instructions, then drain well on a little kitchen paper before adding to the pan

Ingredients :

200g raw prawns

Small pack coriander, stalks finely chopped, leaves roughly chopped

400g straight-to wok pad thai noodles

85g beansprouts

1 egg, beaten with a fork Juice of 1 lime, plus wedges to serve

1 tablespoon fish sauce

2 teaspoon sugar

1 tablespoon roasted peanuts, roughly chopped, to serve

To Prepare :

Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 minutes until the prawns are just pink. Add the noodles, beansprout, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 minutes 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 2 bowls. Scatter with the remaining coriander and the peanuts. And serve with lime wedges for squeezing over