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Pad Thai

The best known of all Thai noodle dishes, traditionally this features prawns and beef but it can be turned into a stunning vegetarian dish using tofu instead

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Ingredients (Serves 2-3)

  • 2 tbsp oil
  • 1 red onion, peeled and sliced
  • 200g/ 7oz raw tiger prawns, de-veined and cut in half
  • 2 sachets Sharwood’s Stir-Fry Pad Thai Noodles
  • 2 medium eggs, beaten
  • 50g/2oz bean sprouts
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • Juice of 1⁄2 lime
  • 3-4 tbsp Sharwood’s Thai Chilli Sauce
  • 50g/2oz peanuts, roughly chopped
  • 2 tbsp fresh coriander leaves, chopped

Heat the oil in a wok or deep-sided frying pan, add the onion and fry for 3-4 minutes until golden. Add the prawns and continue stir-frying for 3-4 minutes until they turn pink, then stir in the noodles and toss for 3-4 minutes.

Add the beaten eggs and stir-fry quickly to distribute, then stir in the bean sprouts, sugar, fish sauce, lime juice and chilli sauce. Stir-fry for a further minute, then stir in the peanuts and coriander before serving on a large, warm platter.



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