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| 10-minute pad Thai |
A delicious one-pan dinner - who needs takeaways?
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
- 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.
source: bbcgoodfood
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