Pad Thai noodles

• Rating: 5 stars
• Takes: 10 mins to prepare and 8 mins to cook
• Serves: 4

Ingredients

• 2tbsp sunflower oil
• 200g raw tiger prawns, peeled and de-veined
• 1 clove garlic, crushed
• 2.5cm (1in) piece root ginger, peeled and grated
• 1 egg, beaten
• 2 x 200g packs Sharwoods Stir Fry Pad Thai noodles
• 2 medium carrots, grated
• 300g bean sprouts
• 1tbsp brown sugar
• 3tbsp fish sauce
• zest and juice of 1 lime
• 50g peanuts, finely chopped
• 1 red chilli, thinly sliced
• 3 spring onions, sliced

Each serving contains 435 calories, 9.9g sugar, 19.1g fat, 3.8g saturates and 2.9g salt.

Method

Heat the oil in a wok or large frying pan and stir-fry the prawns for 3-4 minutes until just pink. (If you are using ready-cooked prawns, defrost if frozen, and stir-fry for just 1 minute). Add the garlic and ginger, cook for 1 minute more, then add the beaten egg and cook, stirring until lightly scrambled.

Add the noodles, carrot, bean sprouts, sugar, fish sauce and lime zest and juice and cook for 1-2 minutes until piping hot.

Sprinkle with the peanuts, chilli and spring onions. Serve hot or cold.