![Prawn Pad Thai](https://media.sheerluxe.com/rRxOzdJh5E3xI3AbH3dCu1jtYFI=/400x400/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F11%2Fprawn-pad-thai-hero.jpg?itok=4UVcPwkh)
![Prawn Pad Thai](https://media.sheerluxe.com/uwbjOtDa9b2wiRZ9F7XGhP9MRHU=/400x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F11%2Forawn-pad-thai-thumb.jpeg?itok=ijUDHgN3)
Prawn Pad Thai
Prepare the noodles according to the packet instructions; drain and set aside.
In a small bowl, mix the seasoning ingredients with 2 tablespoons of water and stir well.
Heat the oil in a wok or large frying pan over a high heat. Fry the garlic for 30 seconds, then add the prawns and cook for 1 minute. Push the prawns to one side of the wok or frying pan and drizzle in a little more oil.
Crack in the egg, scramble it, cook until dry and then add the noodles and seasoning
mixture. Cook for 2 minutes, then stir in the bean sprouts and chives, continue to cook for 1 more minute and then turn off the heat.
Transfer to two serving bowls and garnish with the spring onion, coriander, chilli flakes, lime wedges and peanuts. Serve at once.
Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa (Pavilion Books). Image credit to Luke J Albert
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.