Prep time plus cooking time: 30 min.    |    Serves 2

Ingredients

• Thai rice noodles for two
• 1 jar of Pad Thai paste 
• 1 organic lemon or lime
• Fish sauce
• 2 eggs
• 2 carrots
• 1 clove of garlic
• 150 g beansprouts
• 2 small chillies (red and/or green)
• 1 handful of unsalted peanuts
• 9 large prawns
• Fresh coriander

Preparation

• Chop the garlic and fry in a wok over a medium-high heat. Add the thinly sliced carrots. Add the beansprouts, along with the eggs. Keep stirring so as to scramble the egg.
• Cook the noodles for 4 minutes, drain and set aside.
• Add 1 tbsp fish sauce, the noodles and Pad Thai paste to the wok and stir.
• Fry the prawns in the pan until nice and orange.
• Meanwhile, crush the peanuts using a pestle and mortar.
• In a bowl, mix 3 tbsp fish sauce with the chillies (deseeded) and 1 tbsp sugar.
• Serve the Pad Thai on a large plate and squeeze over the juice of half a lemon or lime. Top with the peanuts and fresh coriander and serve with the pepper sauce.

 

Source: The Lemon Kitchen