This may not appear the most vibrant of dishes but my easy peasy 5 minute spin on a Pad Thai is bursting with full-on flavour.
Ingredients
- 100g peanuts
- 1 tbsp sesame seed oil
- 190g raw prawns
- 1 small bunch of coriander, stalks and leaves finely chopped
- 1 egg
- 1/2 lime, juice of
- 1/4 tsp chilli flakes
- 2 tsp caster sugar
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 100g beansprouts
- 3 finely diced spring onions
- 2 packets of straight to wok noodles, flat rice noodles ideally!
- 100g peanuts
- 1 tbsp sesame seed oil
- 190g raw prawns
- 1 small bunch of coriander, stalks and leaves finely chopped
- 1 egg
- 1/2 lime, juice of
- 1/4 tsp chilli flakes
- 2 tsp caster sugar
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 100g beansprouts
- 3 finely diced spring onions
- 2 packets of straight to wok noodles, flat rice noodles ideally!
Pop a dry pan on the heat with your peanuts, to toast.
Add another pan to the hob on medium to high heat with 1 tbsp sesame oil. Add in your prawns with the stalks of your small bunch of coriander and cook until they turn pink and opaque.
In a bowl, whisk your egg, lime juice, chilli flakes, sugar, fish sauce and soy sauce. You won’t need to season with salt and pepper as there are lots of dominant flavours going on right there!
When your prawns are cooked it’s time to add the rest of your ingredients; beansprouts, spring onions, the rest of your coriander and your noodles. Finish up with your egg mixture, stirring thoroughly, and cook through for 2-3 minutes (until your noodles have softened and heated up).