Love Thai food? Then this Pad Thai recipe is a definite winner! This gluten and dairy free Prawn Pad Thai is packed full of flavour with chilli and lime, is easy to make and will become appear regularly on your menu.
Cook the rice noodles as directed and leave to one side.
Heat the sesame oil in a wok over a medium to high heat.
Mix the fish oil, soy sauce and palm sugar in a bowl and leave to the side.
Chuck the prawns, chilli and spring onions into the pan and cook until prawns are pink. Add in the garlic and cook for 30 seconds.
Move all ingredients to one side of the pan and then add the beaten egg to the other side and stir constantly until it has a scrambled eggs effect. Add in the chopped peanuts and coriander (remember and keep some for garnish) as well as the beansprouts and the fish oil mix. Stir fry for 2-3 minutes.
Add in the noodles and give everything a good mix. Top with the chopped peanuts and coriander and serve along with a quarter lime. Squeeze the lime juice over the Pad Thai just before eating.