EASY PAD THAI

Easy pad Thai image

Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting

Provided by Mary Cadogan

Time 30m

Yield Serves 2-3

Number Of Ingredients 13

Ingredients

125g (half a 250g pack) rice noodles
3 tbsp lime juice about 2 limes
½ tsp cayenne pepper
2 tsp light muscovado sugar
2 tbsp fish sauce (nam pla)
2 tbsp vegetable oil
200g cooked and peeled tiger prawn , tails left on
4 spring onions , sliced
140g beansprout
25g salted peanut , finely chopped
a small handful of coriander leaves
1 or 2 lime , cut into wedges
sweet chilli sauce

Steps:

Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

Nutrition Facts : Calories 531 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3 milligram of sodium

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