Serves 2 persons
Cooking time: 10 minutes
- Add the wholewheat noodles to a pan of boiling water and simmer for approximately 5 minutes until soft.
- Make the marinade in large bowl by mixing together the fish sauce, lemon juice, chilli powder and honey, set aside.
- Heat a large non-stick wok or pan over a high heat. Add the rapeseed oil and the sliced courgette and sauté for 2 minutes.
- Add the coriander, spring onion and beansprouts and stir.
- Add the prawns to the wok and sauté for 2 mins on each side or until cooked through.
- Reduce the heat and add the marinade and cooked noodles to the wok or pan and heat through for several minutes.
- Put the pad thai on serving plates, garnish with cashew nuts and serve.
Ingredients
| Beansprouts 50 g |
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| Centra Cashew Nuts 25 g (10 nuts) |
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| Centra Lemon 0.5 - juice only |
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| Centra Scallions 4 - chopped |
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| Chilli Powder 1 tbsp |
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| Clear Seas Raw, Peeled & Deveined Jumbo King Prawns 200g 160 g |
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| Coriander 1 handful |
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| Courgettes 1 - sliced |
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| Fish Sauce 1 tsp |
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| Honey 1 tsp |
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| Rapeseed Oil 1 tbsp |
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| Wholewheat Noodles 100 g |
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