SPEEDY PAD THAI WITH PRAWNS
PREP: 5 minutes
250g udon or rice noodles 1 tbsp vegetable oil 1 cup of peeled raw prawns 3 spring onions, chopped 2 eggs, beaten Lime wedges Fresh coriander ½ cup peanuts, roughly chopped
FOR THE SAUCE:
2 tbsp tamarind paste 1 tbsp sh sauce Juice of 1 lime 1 tbsp soft brown sugar
COOK: 10 minutes
1) Boil the noodles for three minutes until tender, then drain and rinse with cold water. 2) Meanwhile combine all of the ingredients for the sauce in a small bowl. 3) Add half the oil to a wok and add the prawns and spring onions. 4) When the prawns turn pink, push to one side and add the remaining oil, then the beaten eggs. 5) Scramble the eggs until cooked through, then add the noodles and sauce, stirring continuously until everything is hot. 6) Divide the noodles between two bowls and serve sprinkled with peanuts, fresh coriander, and a squeeze of fresh lime.