Classic Prawn Pad Thai
Zingy, saucy wok-tossed noodles loaded with succulent king prawns, crunchy peanuts, and fresh coriander.
Ingredients
125g flat rice noodles375g
5 limes (3 juiced, 2 cut into wedges)5 pack
1/2 tsp cayenne pepper40g
2 tsp muscovado sugar500g
2 tbsp fish sauce150ml
2 tbsp vegetable oil1L
200g tiger prawns, peeled200g
4 spring onions, sliced1 bunch
140g beansprouts200g
25g roasted peanuts, crushed200g
Small handful fresh coriander30g
2 tbsp sweet chilli sauce, to serve300ml
Method
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £7.52 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.76 est. · serves 2