10-minute pad Thai
10 min
Ingredients
- 200g raw prawns
- small pack coriander stalks finely chopped, leaves roughly chopped
- 2 x 200g packs straight-to-wok pad Thai noodles
- 85g 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
Instructions
3 steps
- 1
Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink.
1 min - 2
Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min 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.
1 min - 3
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.
Progress
0 / 3 steps
Nutrition
Per serving (based on 2 servings)
Calories
494cal
Protein
37.0g
Carbs
69.0g
Fat
10.0g
