This can be made in advance and put in an airtight container in the fridge within 2 hours of cooking for up to 2 days.
- 100g dried wholewheat noodles
- 3 scallions
- 270g pak choi
- 1 garlic clove
- 1 small knob fresh root ginger (you need 5g of finely grated)
- 2 eggs
- 1 ½ teaspoons sesame seeds (7.5g)
- 2 tablespoons rapeseed oil (30g)
- 160g raw tiger prawns
- 100g fresh beansprouts
- 1 lime
- 1 tablespoon reduced sodium soy sauce (15g)
- Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.
- Trim the scallions and pak choi and then finely shred. Peel and finely grate the garlic and ginger. Break the eggs into a bowl and lightly beat with a fork.
- Heat a wok or large frying pan over a medium heat. Add the sesame seeds and dry toss until lightly golden. Tip on to a plate and set aside.
- Add half the oil to the wok, then tip in the prawns and most of the scallions, and cook, stirring quickly for 1 minute or until the prawns turn pink.
- Push to one side and add the remaining oil. Add the eggs and let it sit for 30 seconds, the scramble until cooked.
- Add the cooked noodles with the beansprouts and pak choi and cook for 3 minutes until piping hot and the prawns are tender.
- Cut the lime in half and squeeze in the juice, then sprinkle over the soy sauce and toasted sesame seeds, tossing until evenly coated.
- Divide the prawn pad Thai between plates and scatter over the rest of the scallions to serve.
This can be made in advance and put in an airtight container in the fridge within 2 hours of cooking for up to 2 days. Only reheat once in the microwave or in a saucepan over a gentle heat when ready to eat. It could also be served cold in a lunchbox – just bring a fork to eat.