Prawn pad Thai

Name: Prawn pad Thai
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 200 g folder rice noodles (we used Thai Taste); 2 tbsp vegetable oil, plus a drizzle; 1 bunch Essential Salad Onions, roughly chopped; 300 g Essential Beansprouts; 250 g pack Essential Frozen Cooked King Prawns, desfrosted; 200 g jar Cooks' Ingredients Pad Thai paste; 2 British Blacktail Free Range Eggs, beaten; 2 tbsp soy sauce; 1 lime, juice of ½, ½ in wedges; 100 g Essential Large Roasted and Salted Peanuts, roughly crushed; 1 red chilli, thinly sliced

Aside from a little chopping at the start, that's all there is to this much-loved classic. The beauty of rice noodles is that you don't even have to cook them; give them a quick soak in plenty of boiling water and they're ready to go.

4 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Plussoaking

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Ingredients

200g folder rice noodles (we used Thai Taste)
2 tbsp vegetable oil, plus a drizzle
1 bunch Essential Salad Onions, roughly chopped
300g Essential Beansprouts
250g pack Essential Frozen Cooked King Prawns, desfrosted
200g jar Cooks' Ingredients Pad Thai paste
2 British Blacktail Free Range Eggs, beaten
2 tbsp soy sauce
1 lime, juice of ½, ½ in wedges
100g Essential Large Roasted and Salted Peanuts, roughly crushed
1 red chilli, thinly sliced

Method

Put a kettle on to boil. Put the rice noodles in a large bowl then cover with just-boiled water, ensuring the noodles are submerged. Leave to stand for 10 minutes. Drain, run under cold water to cool down quickly, then drain again. Drizzle with a little oil to stop the noodles sticking together. Set aside.
Meanwhile heat the oil in a large, deep frying pan or wok set over a high heat. Reserve about ¼ of the salad onions, then stir fry the rest for 2 minutes. Add the beansprouts to the pan along with the prawns and the pad Thai paste; stir fry for 2 minutes. Push the contents of the pan to one side, then add the eggs to the other side. Scramble the eggs for 30 seconds until beginning to set.
Add the drained noodles to the pan and stir fry everthing continuously for 4 minutes, seasoning with the soy sauce and lime juice. Cook until everything is piping hot. Sir in ¾ of the peanuts. Divide between serving plates. Scatter over the sliced red chilli and serve with the lime wedges for seasoning.