Easy Pad Thai
Easy Pad Thai

Ingredients

Method

  • 200g rice noodles
  • 200g peeled prawns
  • 2 tbsp sunflower oil
  • 140g frozen peas
  • 3 small spring onions, sliced
  • 100g mung beans or bean sprouts
  • 3 tbsp roasted peanuts
  • 2 beaten eggs
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • A small bunch of coriander leaves
  • Bring a large pan of water to the boil, and when it’s bubbling, toss in the rice noodles and cook for two minutes. Once this is done, add the frozen peas and the prawns, and cook for a further minute. Drain well, and put to one side. In the meantime, heat the oil in a wok.
  • Fry the spring onions and beansprouts, along with the peas, noodles and prawns in the hot oil for a few minutes. Move the mixture to one side of the wok, then tip in the beaten eggs on the other side. Stir the egg until it is cooked, then mix with the veg and noodles. Pour in the soy sauce and sweet chilli, along with the peanuts and coriander, and mix everything together. Serve hot in a bowl.
10 mins
2 serving
This recipe pairs perfectly with the Arca de Noe Rosé 2019 from Rioja, Spain.

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