Pad Thai noodles recipe
Created by The Tesco Recipes team
A classic Thai takeaway order, this Pad Thai recipe uses fat, juicy tiger prawns nestled among rice noodles and a gorgeous balanced sweet, sour and salty sauce. Finish your dish with a scattering of crushed peanuts, chilli, spring onion and fresh herbs for the ultimate Friday night fakeaway, ready in just 20 minutes.
See method- Serves 4
- Takes 20 mins
- 600 calories / serving
- Dairy-free
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
- handful parsley leaves, finely chopped
Each serving contains
- Energy
- 2510kJ 600.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 2.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 95.1gProtein 21.8gFibre 3.4g
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 andlimezest and juice and cook for 1-2 minutes until piping hot.
- Sprinkle with the peanuts,chilli, spring onions and fresh parsley. Serve hot or cold.
- See more Thai recipes
