Pad Thai
Rice noodles and tiger prawns tossed with a tangy lime, fish sauce, and muscovado sugar dressing, finished with crunchy peanuts, coriander, and bean sprouts.
- 25 min
- 650 kcal
- Thai
- Seafood
Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.
Ingredients
For 2 servings
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Steps
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Step 1:
Put the noodles in a large heatproof bowl, pour boiling water over them, and leave for 4 minutes.
4 min -
Step 2:
Drain the noodles and refresh them under cold running water.
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Step 3:
Put the lime juice, cayenne pepper, muscovado sugar, and fish sauce in a bowl and mix well.
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Step 4:
Have all the other ingredients ready by the cooker.
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Step 5:
Heat the oil and fry the tiger prawns until warmed through.
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Step 6:
Add the spring onions and noodles and toss them around.
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Step 7:
Tip in the lime juice mixture.
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Step 8:
Stir in the bean sprouts and half the peanuts and coriander.
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Step 9:
Cook for 1 minute, until everything is heated through.
1 min -
Step 10:
Pile into a large dish and scatter with the remaining peanuts and coriander.
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Step 11:
Serve with lime wedges and sweet chilli sauce.
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