200g Rice Noodles, cooked 2 tbsp vegetable oil 275g large raw prawns, peeled 2 garlic cloves, crushed 2 eggs, beaten 2 tbsp Fish Sauce 1 tbsp Palm Sugar 50g roasted salted peanuts, crushed 6 spring onions, sliced lengthways 100g bean sprouts 2 limes, one squeezed, one cut into wedges 2 tbsp chopped coriander 1 red chilli, deseeded and sliced (add an extra one for more heat!)
- Prepare rice noodles as per cooking instructions on pack.
- Heat the oil in a wok, add the prawns and stir-fry for 2 mins. Add the garlic and chilli and cook for a further 30 seconds.
- Pour in the beaten eggs and stir-fry for a few seconds until they look scrambled, then lower the heat and add the Thai Taste Rice Noodles, Thai Taste Fish Sauce, lime juice and Thai Taste Palm Sugar. Stir-fry for 2 mins until the noodles are hot.
- Add the peanuts, spring onions and bean sprouts, mix well and serve.
Why not substitute prawns with diced chicken or tofu for an equally delicious Pad Thai.
Pad Thai is a timeless classic and one the whole family can enjoy.