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

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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