Easy pad Thai

• rice noodles↗125g (half a 250g pack) g
• lime juice↗3 tbsp tbsp

  about 2 limes

• cayenne pepper↗½ tsp tsp
• light muscovado sugar↗2 tsp tsp
• fish sauce↗2 tbsp tbsp

  (nam pla)

• vegetable oil↗2 tbsp tbsp
• cooked and peeled tiger prawn200g g

  tails left on

• spring onions↗4

  sliced

• beansprout140g g
• salted peanut25g g

  finely chopped

• a small handful of coriander

  leaves

• lime↗1 or 2

  cut into wedges

• sweet chilli sauce↗

Step-by-step instructions

1. 1

   Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.

2. 2

   Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.

3. 3

   Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.

4. 4

   Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.