Pad thai stirfry
SERVES 4 PREPARATION: 10 MIN COOKING: 15 MIN
30ml (2T) peanut oil
1 red chilli, chopped
1 garlic clove, chopped 2,5cm fresh ginger, finely
2 spring onions, chopped 150g green beans, chopped handful bean sprouts
180g prawns, deveined
5ml (1t) fish sauce
50g peanuts, chopped
150g noodles, soaked in hot
water until soft, drained 1 egg, beaten juice of 1 lime splash of thick soy sauce handful fresh coriander
1 In a deep saucepan or wok, heat the oil over high heat and add the chilli, garlic, ginger and spring onions. Stir-fry until fragrant.
2 Add the beans, bean sprouts, prawns and fish sauce and cook until the prawns are almost pink.
3 Stir in the peanuts and add the noodles.
4 When the ingredients are heated through, move to one side of the saucepan or wok and gently add the egg to the other side of the pan or wok.
5 Stir the egg until cooked, then break up into pieces with a spoon and mix with the other ingredients. 6 Add the lime juice and soy sauce and mix. Top with the coriander and serve immediately.