Stir-fry recipe for 2 people, takes only 10 mins; recipe has udon noodle, vegetable oil, prawn, spring onion, egg, roasted peanut, coriander, lime, tamarind, fish sauce, lime and brown sugar.
Pad Thai with prawns
Course: Stir-fry
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: small handful coriander leaves
- Vegetable Oil: 2 tsp vegetable oil
- Spring Onion: 4 spring onions, chopped
- Egg: 2 eggs, beaten
- Lime: lime wedges, to serve
- Brown Sugar: 1 tbsp soft brown sugar
- Prawn: 100g peeled raw prawn
- Fish Sauce: 1 tbsp fish sauce
- Roasted Peanut: 2 tbsp roasted peanut, chopped
- Tamarind: 2 tbsp tamarind paste
- Udon Noodle: 250g udon noodle
Directions
- 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.
- 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.
- Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.
