PAD THAI

 

  • Cooking Time: 15
  • Servings: 2-3
  • Preparation Time: 5

Ingredients

  • 2 Tbsp oil
  • 1 red onion - sliced
  • 200g raw tiger prawns, cut in half
  • 2 sachets Sharwoods Stir-Fry Pad Thai Noodles
  • 2 medium eggs – beaten
  • 50g bean sprouts
  • 1 Tbsp sugar
  • 2 Tbsp fish sauce
  • Juice of ½ lime
  • 3 - 4 Tbsp Sharwood’s Thai Chilli Sauce
  • 50g peanuts – roughly chopped
  • 2 Tbsp fresh coriander leaves – chopped

Directions

  • Heat 2 Tbsp oil in a wok or deep-sided frying pan. Add red onion and fry for 3-4 minutes until golden.
  • Add prawns and continue stir-frying for 3-4 minutes until they turn pink.
  • Add 2 sachets of noodles to the pan, and toss with other ingredients for 3-4 minutes. Add the beaten eggs and stir-fry quickly to distribute egg.
  • Add bean sprouts, sugar, fish sauce, lime juice and chilli sauce. Stir-fry for a further minute, stir in peanuts and coriander, and serve.

Notes

A favourite Thai noodle dish

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