Pad Thai with Prawns
A complete meal, this dish is tasty and fun to eat.
For 4 people
Time: 20 minutes
- 340g can Green Giant Sweet Corn
- 200g thick or medium rice noodles
- 2 tbsp vegetable oil
- 1 yellow pepper, seeded and thinly sliced
- 150g sugar snaps peas, thinly sliced
- 2 medium carrots, thinly sliced or cut into matchsticks
- 2 cloves garlic, finely chopped
- 250g cooked peeled tiger prawns, thawed if frozen
- 2 large eggs, beaten
- 3 tbsp reduced salt soy sauce
- 3 tbsp Thai sweet chilli sauce
- Juice 1 lime
- To garnish:
- 25g roasted peanuts, chopped
- 4 spring onions, trimmed and thinly sliced
- coriander leaves to garnish (optional)
- Wok or large deep non-stick frying pan
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- If using dried noodles, soak according to pack instructions. Meanwhile prepare the vegetables. In a small bowl mix the soy sauce, chilli sauce and lime juice together.
- Heat the wok, add the oil then the pepper, sugar snaps, and carrots, stir fry for 2-3 minutes. Add the garlic and cook 1 minute, then add the drained noodles, sweet corn, prawns, and stir fry for 1-2 minutes or until the noodles are heated through.
- Slowly pour in the beaten eggs, let it begin to set for 1 minute then stir briefly until the egg is cooked into little shreds.
- Finally, add the sauce mixture and toss together until everything is coated. Turn onto a hot serving dish and sprinkle with the peanuts, spring onions, and coriander leaves.
Tip: Use wide ribbon rice noodles if available, often labelled Pad Thai noodles. If using ready- to-wok noodles, the recipe will need 2 x 200g packs.