10-Minute Pad Thai

• fresh shrimp↗200 g
• small pack of cilantro

  stems finely chopped, leaves coarsely torn

• 2 × 200 g packs of Pad Thai noodles “straight‑to‑wok”
• bean sprouts↗85 g
• egg↗1

  beaten with fork

• juice of 1 lime

  plus wedges for serving

• fish sauce↗1 tbsp
• sugar↗2 tsp
• toasted peanuts1 tbsp

  coarsely chopped, for serving

Step-by-step instructions

1. 1

   Stir‑fry the shrimp on a dry pan without oil together with the cilantro stems for 1–2 minutes, until they turn pink.

2. 2

   Add the noodles, bean sprouts, beaten egg, lime juice, fish sauce and sugar. Toss quickly for another minute until the egg sets and the ingredients combine well (tongs can be used).

3. 3

   Remove the pan from the heat, add most of the cilantro leaves and toss again. Divide the Pad Thai between two plates, sprinkle with the remaining cilantro and toasted peanuts, and serve with lime wedges.