Pad Thai noodles recipe

2tbsp sunflower oil 200g raw tiger prawns, peeled and de-veined 1 clove garlic, crushed 2.5cm (1in) piece root ginger, peeled and grated 1 egg, beaten 2 x 200g packs Sharwoods Stir Fry Pad Thai noodles 2 medium carrots, grated 300g bean sprouts 1tbsp brown sugar 3tbsp fish sauce zest and juice of 1 lime 50g peanuts, finely chopped 1 red chilli, thinly sliced 3 spring onions, sliced handful parsley leaves, finely chopped

Heat the oil in a wok or large frying pan and stir-fry the prawns for 3-4 minutes until just pink. (If you are using ready-cooked prawns, defrost if frozen, and stir-fry for just 1 minute). Add the garlic and ginger, cook for 1 minute more, then add the beaten egg and cook, stirring until lightly scrambled. Add the noodles, carrot, bean sprouts, sugar, fish sauce and lime zest and juice and cook for 1-2 minutes until piping hot. Sprinkle with the peanuts, chilli, spring onions and fresh parsley. Serve hot or cold.

Only registered users can rating. Please, Sign in or create an account
Copyright © 2016 U Select. All rights reserved.