Pad Thai with prawns


Serves 2 Prep 10 mins Cook 10 mins £1.75 a por­tion 498 kcals, 18g fat, 3g sat. fat, 22g sugar 250g udon noo­dles 2 tsp veg­etable oil 100g peeled raw prawns 4 spring onions, chopped 2 eggs, beaten 2 tbsp roasted peanuts, chopped small hand­ful co­rian­der leaves lime wedges, to serve FOR THE SAUCE 2 tbsp tamarind paste 1 tbsp fish sauce juice 1 lime 1 tbsp soft brown sugar

Boil the noo­dles in salted wa­ter for 3 mins un­til soft. Drain and rinse in cold wa­ter. To make the sauce, mix all the in­gre­di­ents to­gether in a small bowl.

Heat a wok with half the oil. Add the prawns and spring onions, and cook, stir­ring quickly, for 1 min or un­til the prawns turn pink. Push to the side and add the re­main­ing oil. Add the egg and let sit for 30 secs, then scram­ble un­til cooked. Add the noo­dles and sauce, and cook, stir­ring con­tin­u­ously, for 3 mins or un­til ev­ery­thing is hot.

Serve the noo­dles with the peanuts and co­rian­der sprin­kled on top, and lime wedges for squeez­ing over.

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