Prawn pad Thai

Prawn pad Thai

Juicy tiger prawns get an umami hit of tangy fi sh sauce and tamarind in this tasty noodle dish

By , 21 May 2020

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Prawn pad Thai

  • 15 Mins

  • Serves: 4

Nutritional Info
Each 190g serving contains

  • Energy

    946KJ

    226KCAL

    11%

  • Fat

    7.0g

    med

    10%

  • Saturates

    1.0g

    low

    5%

  • Sugars

    6.5g

    low

    7%

  • Salt

    1.27g

    med

    21%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 498kJ/119kcal.
Ingredients
  • 2tsp rapeseed oil
  • ½ bunch spring onions, trimmed and sliced
  • 1 courgette, peeled into strips
  • 1 large carrot, peeled into strips
  • 50g bean sprouts
  • 150g pack Extra Special Tiger Prawns
  • 225g pack fresh Asda Rice Noodles
  • 2 large eggs, beaten
  • 2tbsp tamarind sauce
  • 2tsp fish sauce
  • 25g roasted peanuts, roughly chopped
  • Juice ½ lime, plus lime wedges to serve
  • Coriander leaves, to serve
Method

  • Heat the oil in a wok or large frying pan and stir-fry the spring onions for 2 mins. Add the courgette and carrot and cook for 3-4 mins until slightly softened.

  • Add the bean sprouts and prawns and stir-fry for 3-4 mins until the prawns are cooked through.

  • Add the noodles and heat through. Make a well in the middle of the mixture, add the eggs and stir until set. Then stir to combine with the rest of the stir-fry.

  • Stir in the tamarind and fish sauces. Top with the peanuts, drizzle with add the eggs and stir until set. Then stir to combine with the rest of the stir-fry. the lime juice and sprinkle over the coriander. Serve with the lime wedges