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
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.
Pairs Well With
A favourite Thai noodle dish