Ingredients:
250g/9oz wide rice noodles
1 tbsp coconut oil
2 garlic cloves
1 red chilli, diced
1 tsp grated fresh root ginger
100g/3½oz beansprouts
125g/4oz mangetouts, sliced
300g/11oz cooked peeled large prawns (jumbo shrimp)
2 tbsp Thai fish sauce
1 tbsp brown sugar
2 medium (US large) eggs
3 tbsp chopped roasted peanuts
lime wedges to serve
Method:
1 Cook the noodles according to the pack instructions.
2 Heat a wok or large frying pan until hot and add the coconut oil, chilli and ginger. Stir-fry for 1 minute.
3 Add the beansprouts and mangetouts and stir-fry briskly for 2 minutes.
4 Add the prawns and drained cooked noodles and stir-fry for 2 minutes. Stir in the fish sauce and brown sugar and cook for 1 minute.
5 Beat the eggs in a bowl and stir into the noodle mixture. Keep stirring until they start to set.
6 Divide the pad Thai among four serving dishes, sprinkle with peanuts and serve with lime wedges.
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| Easy Pad Thai |
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