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 takeaways. This vegetable and prawn noodle recipe is packed with really good authentic flavours and is absolutely delicious.

5 out of 5 stars(1) Rate this recipe

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.