Serves: 4
Prep time:
| Onion, sliced | ½ |
| Prawns, sliced | 200g |
| Eggs, lightly whisked | 2 |
| Carrot, julienned | 1 |
| Flat rice noodles, cooked | 300g |
| Spring onions trimmed and cut to 2.5cm lengths Handful of bean sprouts | 4 |
| Wedge of lime, sliced chilli and crushed nuts to garnish (optional) |
Method
- Cook noodles according to pack and set aside.
- Heat one tablespoon of oil in a wok at medium to high heat.
- Toss in prawns, cook until sealed. Move to side and add eggs, scrambling quickly.
- Combine noodles and carrot, stir fry together for 2-3mins.
- Stir through Pad Thai sauce until heated. Layer in bean sprouts and spring onion.
- Garnish lime, chilli and nuts. Serve immediately.
Tip – Try with chicken, or plant based with tofu and vegetables.
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