Prawn Pad Thai

SERVES 2

READY IN 20 MINUTES

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This Prawn Pad Thai recipe has been on repeat in our house for the whole of lockdown, it takes just 15 minutes to throw together and tastes so good. If prawns aren’t your thing you could switch them up for tofu and leave out the egg to make this vegan.

The Recipe

Ingredients

1 tbsp of tamari

1 tbsp of fish sauce

2 tbsp of oyster sauce

1 tbsp of honey or maple

2 tbsp of sesame oil

1 lime juiced

1 tbsp of minced ginger

1 tbsp of minced garlic

rice noodles

200g of prawns or cubed tofu

2 eggs

2 pak choi

1 carrot, julienned

1 handful of bean sprouts

sesame oil for cooking

Directions

Soak the rice noodles in boiled water for a few minutes to soften according to package directions

Mix the sauce ingredients together and set aside

Julienne the carrot and chop the pak choi then add to a hot pan with sesame oil and the beansprouts and the pad thai sauce

Create a space in the pan and sear the prawns

Make a well in the pan and add in the beaten eggs, stirring to scramble

Add the soaked noodles to the pan and mix

Serve with peanuts, spring onions and coriander sprinkled over the top