A delicious one-pan dinner – who needs takeaways?
Prep:5 mins
Serves 2
200g raw prawnssmall pack coriander, stalks finely chopped, leaves roughly chopped2 x 200g packs straight-to-wok pad Thai noodles85g beansprouts1 egg, beaten with a forkjuice 1 lime, plus wedges to serve1 tbsp fish sauce2 tsp sugar1 tbsp roasted peanuts, roughly chopped, to serve
STEP 1Dry-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.STEP 2Remove 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.
