1 x Marion’s Kitchen Pad Thai, which includes:
– RICE STICK NOODLES
– PAD THAI SAUCE
– PEANUTS
1 tbsp vegetable or canola oil
800g (about 1.7 lb) prawns
2 spring onions (scallions), finely sliced
1 long red chilli, finely sliced
Pad Thai is an iconic dish and a favourite with many. Cooking time is minimal, so it’s great for weeknight meals. One-pan prep means you save on the washing up, too!
PREP TIME
25 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients
Steps
-
Place RICE STICK NOODLES in a large heat-safe bowl and cover with boiling water. Use a fork to stir and separate the noodles then leave to soak for 5-10 minutes or until softened. Drain noodles and rinse with cold water. Set aside for later.
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Heat oil over high heat and stir-fry your meat or prawns until just cooked through. Push everything to one side of the pan and add egg to the empty side. Let egg set for a minute, then break it up. Add softened noodles and my PAD THAI SAUCE. Stir-fry for another 1-2 minutes until well combined.
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Remove the pan from heat. Roughly chop the PEANUTS and add to the noodles along with the spring onion. Toss together until well combined. Serve warm with lemon/lime wedges. Enjoy!
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