Vegetable & prawn noodles

Name: Vegetable & prawn noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 120 g Sharwoods Medium Egg Noodles; 1 tbsp peanut oil; 1 garlic clove, finely chopped; 180 g raw king prawns; 210 g sweet and tender stir fry pack; 140 g pad thai sauce; 1½ tbsp fish sauce; 1 tbsp reduced salt light soy sauce; 3 tbsp roasted peanuts, chopped; 25 g chives, chopped; 1 Thai chilli, finely chopped (deseeded if you want it less spicy); 1 lime, cut into wedges

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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Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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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.