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Prawn pad Thai

Pad Thai noodle stir-fry with prawns, peanuts and coriander leaves

Prawn pad Thai

Name: Prawn pad Thai
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 250g udon noodle; 2 tsp vegetable oil; 100g peeled raw prawn; 4 spring onions chopped; 2 eggs beaten; 2 tbsp roasted peanut chopped; small handful coriander leaves; lime wedges, to serve; 2 tbsp tamarind paste; 1 tbsp fish sauce; juice 1 lime; 1 tbsp soft brown sugar

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3 out of 5.22 ratingsRate

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This simple stir-fry features udon noodles, prawns and spring onions in a fragrant peanut and tamarind sauce. It's ready in just 20 minutes

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Ingredients

Nutrition

Units:

MetricUS

250g udon noodle
2 tsp vegetable oil
100g peeled raw prawn
4 spring onions

chopped
2 eggs

beaten
2 tbsp roasted peanut

chopped
small handful coriander

leaves
lime

wedges, to serve

For the sauce

2 tbsp tamarind

paste
1 tbsp fish sauce
juice 1 lime
1 tbsp soft brown sugar

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Nutrition: per serving

kcal498

low
fat18g
saturates3g
carbs56g
sugars22g
fibre4g
protein27g
salt2.3g

Method

step 1

Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
step 2

Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
step 3

Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

Recipe from Good Food magazine, September 2012

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A star rating of 3 out of 5.22 ratings

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