10-minute pad Thai

10-minute pad Thai

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(19 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

A delicious one-pan dinner - who needs takeaways?

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
494
protein
37g
carbs
69g
fat
10g
saturates
2g
fibre
4g
sugar
9g
salt
2.91g

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

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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.

Recipe from Good Food magazine, May 2009

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Comments

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Hawie's picture
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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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