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.
