Prawn Pad Thai
with Sweetcorn and Green Beans
Looking for a tasty midweek dinner option? Try cooking up our Prawn Pad Thai in just 20 minutes for a balanced and tasty dinnertime.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
50
Pad Thai Paste
80
Green Beans
150
Sweetcorn
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
150
King Prawns
(Contains Crustaceans)
1
Garlic Clove
1
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Lime
Nutritional information
Utensils
Instructions
Bring a large pan of water to the boil with 0.5 tsp of salt for the noodles. Trim the green beans then chop in half. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Drain the sweetcorn in a sieve.
When the saucepan of water is boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve.
While the noodles are cooking, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the green beans and stir fry for 2 mins.
Add the prawns and sweetcorn and continue stir frying for 3-4 mins, until the beans are tender and the prawns are just cooked. Add the garlic and cook for 1 minute. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the pad thai paste, soy sauce, half the lime zest and the noodles to the pan and mix well. Add a splash of water to loosen if you need to. Cook until the noodles are piping hot.
Divide the pad thai between plates and top with the spring onion, remaining lime zest and lime wedges. Enjoy!
