Prawn pad Thai

Prima (UK) - - Let’s Cook -

Re­place the prawns with leftover cooked chicken, if you pre­fer.

SERVES 4 PREP 15min COOK about 10min

• 2tbsp chopped peanuts

• 1tbsp oil

• 1 gar­lic clove, finely sliced

• 5 spring onions, sliced

• 4tbsp sweet chilli sauce

• 600g (1lb 5oz) straight-to-wok noo­dles

• 3 pak choi, leaves sep­a­rated, sliced in half length­ways if large

• 300g (11oz) cooked king prawns

• Juice of 1 lime

• 1½tbsp fish sauce

• Hand­ful fresh chopped co­rian­der 1 Heat a large wok or fry­ing pan and dry-fry the peanuts for 1min un­til lightly toasted. Empty into a small bowl and set aside.

2 Re­turn wok or fry­ing pan to heat and add oil. Fry the gar­lic and spring onions over a medium heat for 1-2min un­til soft­ened. Stir in sweet chilli sauce and a splash of wa­ter, then add noo­dles and fry for about 3min un­til soft­ened.

3 Add pak choi and prawns and cook for 3-5min un­til pak choi wilts and prawns are pip­ing hot. Stir in lime juice, fish sauce and co­rian­der and check the sea­son­ing. Sprin­kle with the peanuts and serve.

PER SERV­ING: CALS 325; FAT 8G; SAT FAT 1G; CARBS 43G

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