Pineapple, beef & ginger stir-fry
Crank up the flavour of healthy food with a Chinese steak stir-fry that combines contrasting fruit, ginger and soy notes
Prawn pad Thai
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g udon noodle
- 2 tsp vegetable oil
- 100g peeled raw prawn
- 4 spring onionschopped
- 2 eggsbeaten
- 2 tbsp roasted peanutchopped
- small handful corianderleaves
- limewedges, to serve
For the sauce
- 2 tbsp tamarindpaste
- 1 tbsp fish sauce
- juice 1 lime
- 1 tbsp soft brown sugar
Nutrition: per serving
- kcal498low
- fat18g
- saturates3g
- carbs56g
- sugars22g
- fibre4g
- protein27g
- salt2.3g
Method
step 1
Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
step 2
Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
step 3
Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.
