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
chopped
2 spring onions, chopped 150g green beans, chopped handful bean sprouts
180g prawns, deveined
and peeled
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.