Pad Thai with Prawns

A complete meal, this dish is tasty and fun to eat.

For 4 people

Time: 20 minutes

Ingredients

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)

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.