Cheat's Pad Thai
A quick 20-minute weeknight take on the Thai classic using fresh rice noodles and king prawns. Around £2.20 per serving.
⏱️ Prep: 5 min🍳 Cook: 15 min
Ingredients
| 2 | large free-range eggs | |
| 2 tbsp | 30 ml | groundnut oil (or sunflower oil) |
| 1/2 bunch | spring onions, trimmed and sliced | |
| 200 g | frozen peas | |
| 50 g | bean sprouts | |
| 80 g | raw peeled king prawns | |
| 2 x 375 g | fresh rice noodles | |
| 3 tbsp | 45 ml | soy sauce |
| 3 tbsp | 45 ml | sweet chilli sauce |
| 25 g | roasted peanuts, roughly chopped | |
| 1 tbsp | 15 ml | lime juice |
| — | lime wedges, to serve |
Instructions
- Lightly beat the eggs and season. Heat the oil in a wok or frying pan and stir-fry the spring onions for 2 minutes. Add the frozen peas and cook for another 1-2 minutes or until thawed and hot.
- Add the bean sprouts and prawns and stir-fry until the prawns just turn pink.
- Add the noodles and heat through. Make a hole in the middle, add the eggs and stir until set, then combine with the rest of the stir-fry.
- Stir in the soy sauce and sweet chilli sauce. Sprinkle on the peanuts, drizzle with the lime juice and serve with lime wedges.