- Prep:5 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 494
- fat 10g
- saturates 2g
- carbs 69g
- sugars 9g
- fibre 4g
- protein 37g
- salt 2.91g
Ingredients
- 200g raw prawns
- small pack coriander, stalks finely chopped, leaves roughly chopped
- 2 x 200g packs straight-to-wok pad Thai noodles
- 85g beansprouts
- 1 egg, beaten with a fork
- juice 1 lime, plus wedges to serve
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp roasted peanuts, roughly chopped, to serve
Tip
NoodlesIf you're using dried noodles, cook them according to pack instructions, then drain well on a little kitchen paper before adding to the pan.
Method
Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.