Pad Thai noodles with shrimp
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Mix together the lime juice, soy sauce and fish sauce in a bowl. Add the shrimp and toss together, then set aside to marinate for a few minutes.
  2. Meanwhile, put the noodles in a large heatproof bowl. Pour over boiling water to cover, add 1 teaspoon of the canola oil and stir gently. Soak for 4 minutes, then drain thoroughly.
  3. Lift the shrimp out of the marinade and pat dry with paper towel. Stir the curry paste into the marinade and set aside. Heat a wok or heavy-based frying pan until very hot, then add 1 teaspoon of the canola oil and the sesame oil and swirl to coat the pan. Add the shrimp and stir-fry for about 2 minutes until they have turned pink. Remove with a slotted spoon, leaving any remaining oil behind.
  4. Add the rest of the oil to the pan. Toss in the corn and stir-fry for about 30 seconds. Add the bean sprouts and bokchoy and stir-fry for a minute, then add the curry paste mixture. Cook for a few seconds, stirring all the time, then add the water chestnuts and drained noodles. Continue to stir-fry for a further 1 minute.
  5. Return the shrimp to the wok and pour in the coconut milk. Toss everything together over a high heat until bubbling. Serve immediately, with lime wedges to squeeze over.
Recipe Notes

Each serving: 23.5 g protein, 19.5 g fat of which 3 g saturates, 53.5 g carbohydrate, 5 g fibre, 500 Calories