PAD THAI WITH PRAWNS

Pad Thai with prawns image

This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes

Provided by Jennifer Joyce

Time 20m

Number Of Ingredients 12

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Ingredients

250g udon noodle
2 tsp vegetable oil
100g peeled raw prawn
4 spring onions , chopped
2 eggs , beaten
2 tbsp roasted peanut , chopped
small handful coriander leaves
lime wedges, to serve
2 tbsp tamarind paste
1 tbsp fish sauce
juice 1 lime
1 tbsp soft brown sugar

Steps:

Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium