Super-fast Pad Thai
This delightful noodle stir-fry is bursting with vibrant colors and flavors. Tender rice noodles mingle with succulent prawns, crunchy beansprouts, and sweet peas, all kissed with a savory soy-sweet chili sauce. The dish is finished off with a sprinkle of roasted peanuts and fresh coriander, creating a harmonious blend of textures and tastes. Enjoy this quick and easy recipe that promises a satisfying meal for any day of the week.
— Constant Cookbook
Ingredients
- 200g rice noodles
- 140g frozen peas
- 200g frozen prawns
- 2 tbsp sunflower oil
- 100g beansprouts
- small bunch spring onions , sliced
- 2 beaten eggs
- 3 tbsp roasted peanuts
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- small bunch coriander , leaves only
Instructions
- Bring a pan of water to the boil, add the noodles and cook for 3 mins, adding the peas and prawns for the final min. Drain, and set aside while you heat the oil in a large frying pan.
- Fry the noodles, prawns, peas, beansprouts and spring onions, tossing to coat in the oil for a few mins. Push everything to one side of the pan and pour in the egg. Stir until cooked, then mix everything well. Toss through the peanuts, soy and sweet chilli sauce so everything is combined. Scatter with the coriander and serve.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 405 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.7 milligram of sodium
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