Phat Thai - Recipe

Phat Thai

Ingredients:

• 1 tbsp roasted peanuts, roughly chopped, to serve200g raw prawns
• small pack coriander, stalks finely chopped, leaves roughly chopped
• 2 x 200g packs straight-to-wok pad Thai noodles
• 85g beansprouts
• 1 egg, beaten with a fork
• juice 1 lime, plus wedges to serve
• 1 tbsp fish sauce
• 2 tsp sugar

Instructions:

1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.