Speedy Pad Thai

Last updated 2nd June 2017

Ingredients: 200g flat rice noodles / 200g cooked prawns / chicken or tofu / 2 eggs, beaten / 1 tbsp sunflower oil / 1 tbsp soy sauce / 1 tbsp fish sauce / 1 garlic clove, peeled and crushed / 100g beansprouts / 3 spring onions, sliced / 1 tbsp sweet chilli sauce / small bunch of coriander / 2 tbsp roasted peanuts, finely chopped or crushed / 2 fresh limes.

Method: Cook the noodles as per instructions on the packet. Once cooked, rinse in cold water and put to one side.

Fry the garlic in a little oil for about a minute then add the spring onion and beansprouts, and cook for a further couple of minutes.

Mix the soy and fish sauce with the juice of one lime in a small bowl, mix and add this to the pan followed swiftly by your cooked noodles and meat. Toss around for a minute or two.

Make a hole in the middle of your ingredients in the pan and add the beaten egg. Allow the egg to cook a little before mixing into the rest of the mixture. Add the sweet chilli sauce and half the coriander and peanuts before giving it a final stir.

Serve immediately and garnish with the remaining chopped peanuts and coriander.

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