Easy pad Thai
Serves 2-3
Easy
Total time:
Almost a national dish of Thailand, Mary Cadogan's simplified take using prawns and rice noodles makes it easy to shop for – and very authentic tasting
Skip to ingredients
Units:
- 125g rice noodles
- 3 tbsp lime juice(about 2 limes)
- ½ tsp cayenne pepper
- 2 tsp light muscovado sugar
- 2 tbsp fish sauce(nam pla)
- 2 tbsp vegetable oil
- 200g cooked and peeled tiger prawnstails left on
- 4 spring onionssliced
- 140g beansprout
- 25g salted peanutfinely chopped
- small handful of corianderleaves
To serve
- 1-2 limescut into wedges
- sweet chilli sauce
Nutrition: nutrition per serving for two
- kcal531
- fat20g
- saturates3g
- carbs62g
- sugars5g
- fibre2g
- protein27g
- salt3g
Method
step 1
Put the noodles in a large heatproof bowl, pour over boiling water and leave for 4 mins, then drain and refresh under cold running water.
step 2
Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well.
step 3
Heat the oil in a large pan over a medium heat and cook the prawns until warmed through. Add the spring onions and noodles and toss. Add the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for a minute until everything is heated through.
step 4
Pile into a large dish, scatter with the remaining peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
