Pad Thai with Prawns
A complete meal, this dish is tasty and fun to eat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greengiant.co.uk.
Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Can opener
- Colander
- Spatula
- Whisk
- Stove
- Serving platter
Ingredients
- 340g can Green Giant Sweet Corn
- 200g thick or medium rice noodles
- 2 tbsp vegetable oil
- 1 yellow pepper, seeded and thinly sliced
- 150g sugar snaps peas, thinly sliced
- 2 medium carrots, thinly sliced or cut into matchsticks
- 2 cloves garlic, finely chopped
- 250g cooked peeled tiger prawns, thawed if frozen
- 2 large eggs, beaten
- 3 tbsp reduced salt soy sauce
- 3 tbsp Thai sweet chilli sauce
- Juice 1 lime
- 25g roasted peanuts, chopped
- 4 spring onions, trimmed and thinly sliced
- coriander leaves to garnish (optional)
- Wok or large deep non-stick frying pan
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