An Asian inspired prawn stir fry noodles that will make you ditch take outs. This vegetable and prawn noodle recipe is packed with really good authentic flavours and is absolutely delicious
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Ingredients
120g Sharwoods Medium Egg Noodles
1 tbsp peanut oil
1 garlic clove, finely chopped
180g raw king prawns
210g sweet and tender stir fry pack
140g pad thai sauce
1½ tbsp fish sauce
1 tbsp reduced salt light soy sauce
3 tbsp roasted peanuts, chopped
25g chives, chopped
1 Thai chilli, finely chopped (deseeded if you want it less spicy)
1 lime, cut into wedges
Method
Boil the noodles in a pan of boiling water for 3 minutes, before draining and rinsing under cold water. Heat the oil in a large frying pan or wok and add the garlic, prawns and stir fry vegetables (reserving the pak choi). Fry, stirring often, for about 2 minutes.
Add the noodles, pak choi, pad Thai sauce, fish sauce and soy to the pan, then fry for 1 minute or so. The vegetables should be tender and the prawns pink.
Divide the pad Thai between 2 plates and top with the peanuts, chives and chilli, with the lime wedges alongside.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,643kJ/ 629kcals
Fat
20g
Saturated Fat
3.8g
Carbohydrates
73g
Sugars
30g
Fibre
9g
Protein
34g
Salt
5.1g
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