Pad Thai with Norwegian prawns

Name: Pad Thai with Norwegian prawns
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: 300 g peeled and frozen Norwegian prawns; 250 g rice noodles; 1 carrot; 2 cloves garlic; 1 red chilli; 100 g spring onion, scallion; 2 eggs; 2 tbsp oil or frying oil; 20 g peanut butter; 50 ml soy sauce; 10 g ginger, fresh, grated; 1 tbsp fish sauce; 50 g sweet chili sauce; 1 tbsp rice vinegar; 1 lime; 50 g peanuts; 50 g spring onion, scallion; 15 g coriander leaves, fresh

A light and aromatic pad thai with Norwegian prawns, crispy vegetables and a wonderfully rich homemade sauce. Perfect when you want to cook something quick, fresh and tasty.

Cooking time20-30 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Defrost the prawns.
Mix all the sauce ingredients together into a smooth blend.
Cook the rice noodles according to the package instructions, rinse briefly in cold water, and set aside.
Peel the carrot and cut it into thin strips. Finely chop the garlic and chili, and slice the spring onion thinly.
Heat the oil in a wok or large frying pan. Whisk the eggs and scramble them gently until just set.
Add the garlic and carrot and fry for 1–2 minutes before adding the noodles and pouring over the sauce. Toss well so everything is evenly coated and heated through.
Turn off the heat and gently fold in the prawns and half of the spring onion so the prawns warm through without overcooking.
Top with peanuts, the remaining spring onion, extra chili if you like, and coriander. Serve with lime wedges.