I am calling this Pad Thai because it resembles the real thing, but it is by no means an authentic version. Firstly, I can’t eat nuts, and Pad Thai is traditionally served with crushed peanuts. Secondly, I don’t cook with chili as my husband isn’t a fan. Make this if you want a delicious, healthy stir fry, but again, I claim no authenticity in the recipe.
450g jumbo king prawns (defrosted if frozen)
400g bean sprouts
200g pak choi, washed and quartered
175g baby corn, sliced in half longways
300g Sharwood’s Wet Pad Thai Noodles
1 fresh lime
3 tbsp fish sauce
2 eggs, beaten
200g tenderstem broccoli, washed, trimmed into bitesize pieces
In a large skillet or wok, heat a little oil (I used rapeseed) and cook the pak choi until wilted and starting to brown (about 5-6 minutes). Add the baby corn, broccoli and bean sprouts. Cook a further 4 minutes, or until the vegetables are cooked through. Add the noodles and prawns to the pan. Squeeze the juice of a whole lime over everything and add the fish sauce. Stir to combine. Make sure the prawns are fully cooked and pink. Take the beaten egg and pour it over all of the vegetables, noodles and prawns. Let it sit for a minute and then stir through completely. Serve once the egg is fully cooked and mixed through. Season with additional salt or a splash of soy sauce if needed.