Prawn Pad Thai (HC)
Ingredients
- 120g soba noodles
- 2 tsp olive oil
- 200g uncooked, peeled prawns
- 2 cloves of garlic crushed
- 2 spring onions, sliced
- 2 eggs
- 1 packet of stir fry vegetables, 220g approx
- 2 tsp roasted peanuts, finely chopped
- ½ tsp chilli flakes
Sauce
- 1 heaped tsp peanut butter
- 2 tsp honey
- 2 tsp lime juice
- 1 ½ tsp rice wine vinegar
- 1 tsp fish sauce
- 4 tbsp soy sauce
Instructions:
Cook soba noodles in a pan of boiling water for 3-4 minutes until cooked, drain and set aside.
Mix together the sauce ingredients in a bowl.
Heat a large frying pan or wok with olive oil.
Add prawns, garlic and spring onion and stir fry for 1-2 minutes.
Push to one side and crack the eggs into the pan scrambling quickly.
Add stir fry vegetables and stir for 3 minutes until softened.
Add noodles and sauce and stir fry for a final 3 minutes.
Top with roasted peanuts and chilli flakes for an authentic flavour.
Top Tip
Want to make recipe vegetarian? By removing the prawns, there is still a protein element from the eggs, however you could increase this by adding some peas, tofu or tempeh (or essentially any vegetarian protein from the swap list).