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10-minute pad Thai

10-minute pad Thai

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A delicious one-pan dinner - who needs takeaways?

Nutrition: per serving
HighlightNutrientUnit
kcal494
low infat10g
saturates2g
carbs69g
sugars9g
fibre4g
protein37g
salt2.91g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
NOODLES

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.

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

A star rating of 3.9 out of 5.31 ratings
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