Pad Thai with Prawns

Ingredients

Contains: egg, wheat, peanut, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g udon noodles
• 2 tsp vegetable oil
• 100g peeled raw prawns
• 4 spring onions, chopped
• 2 eggs, beaten
• 2 tbsp roasted peanuts, chopped
• small handful coriander leaves
• lime wedges, to serve
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• juice 1 lime
• 1 tbsp soft brown sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of water to the boil, add the udon noodles and cook for 2 to 3 minutes until loosened, then drain and set aside.

2. In a small bowl, stir together the tamarind paste, fish sauce, lime juice and soft brown sugar until the sugar dissolves.

3. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the chopped spring onions and cook for 1 minute.

4. Add the peeled raw prawns and stir-fry for 2 to 3 minutes until pink and opaque, reaching 145°F (63°C) in the thickest part.

5. Push the prawns to one side, pour the beaten eggs into the empty side and stir gently for about 1 minute until just set, then mix with the prawns.

6. Add the drained noodles and the sauce to the pan, toss for 1 to 2 minutes until hot and coated. Serve topped with chopped peanuts, coriander leaves and lime wedges.