Ingredients: (10-minute pad Thai)
200g raw prawns
small pack coriander, stalks finely chopped, leaves roughly chopped
2 x 200g packs straight-to-wok pad Thai noodles
1 egg, beaten with a fork
juice 1 lime, plus wedges to serve
1 tbsp fish sauce
2 tsp sugar
1 tbsp roasted peanuts, roughly chopped, to serve
Directions: (10-minute pad Thai)
Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink.
Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar.
Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls.
Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.