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10-minute pad Thai

10-minute pad Thai

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(22 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 2
A delicious one-pan dinner - who needs takeaways?

Nutrition and extra info

Nutrition: per serving

  • kcal494
  • fat10g
  • saturates2g
  • carbs69g
  • sugars9g
  • fibre4g
  • protein37g
  • salt2.91g
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Ingredients

  • 200g raw prawns

    Prawn

    praw-n

    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

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • juice 1 lime, plus wedges to serve

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp roasted peanuts, roughly chopped, to serve

Method

  1. 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.

  2. 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.

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Comments (21)

Hawie's picture
5

This was really delicious and very quick. I used regular egg noodles instead of pad thai and it was fine. My husband came in late and ate it cold and it was delicious. The combination of the lime juice (it's worth buying a lime, not using juice from a bottle) and the fish sauce created a wonderful flavour. I added some broccoli florets too.

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