- 200g raw prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- juice 1 lime, plus wedges to serve
The same shape, but smaller than…
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tbsp roasted peanuts, roughly chopped, to serve
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Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. 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.
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.
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.