Pad Thai noodles recipe

106 ratings Rate
  • Serves 4
  • 10 mins to prepare and 8 mins to cook
  • 600 calories / serving
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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, spring onions and fresh parsley. Serve hot or cold.

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  • 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
  • Energy 2510kj 600kcal 30%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 11g 12%
  • Salt 2g 33%

of the reference intake
Carbohydrate 95.1g Protein 21.8g Fibre 3.4g


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