Name: 10-minute pad Thai
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Thai
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

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10-minute pad Thai

10-minute pad Thai

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 3.8 out of 5.32 ratingsRate

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A delicious one-pan dinner - who needs takeaways?

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal494
fat10g

low
saturates2g
carbs69g
sugars9g
fibre4g
protein37g
salt2.91g

Method

step 1

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.
step 2

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.

RECIPE TIPS

NOODLES

If you're using dried noodles, cook them according to pack instructions, then drain well on a little kitchen paper before adding to the pan.

Recipe from Good Food magazine, May 2009

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A star rating of 3.8 out of 5.32 ratings

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