Ingredients

Method

• 200 g Woolworths ready to eat or frozen cooked prawns, peeled, defrosted and drained
• 100 g julienne carrots
• 40 g roasted and salted peanuts
• 1 large free-range egg, beaten
• 1 fresh lime, sliced in half
• 2 T vegetable oil
• salt and freshly ground black pepper
• Basil leaves, to serve
Box ingredients:
• dried rice noodles
• pad Thai sauce
• spice sachet

Method

Ingredients

 

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1. Bring 1L of water to the boil in a saucepan. Add rice noodles and boil for 8 minutes or until al denté. Rinse under cold water in a colander and drain well.

2. Heat 1 tablespoon of oil in a wok or large frying pan. Add prawns, julienne carrots & chopped peanuts. Stir-fry for a few seconds.

3. Push prawn mix to one side of the pan; beat egg in a separate bowl and add to the empty side of the pan. Add the spice sachet contents to the egg & stir-fry for a few seconds or until slightly scrambled.

4. Lower heat, add the cooked noodles and the Pad Thai sauce. Stir-fry for 3 minutes or until the noodles are heated through.

5. To serve, divide noodles into 2 bowls. Season to taste, if desired. Garnish with lime or lemon halves.

Vegetarian option: For step 2, replace the prawns with 200 g extra firm tofu, cubed. Fry tofu over medium-high heat for 5 minutes or until browned. Remove from the pan and proceed with step 3. Top the dish with tofu before adding freshly squeezed lime or lemon juice.

Discover more stir-fry recipes here.