HANNAH BRYAN cooks a quick and easy Pad Thai

THAI is one of my favourite cuisines; it's light, packed full of flavour and leaves you full without feeling as though you have over indulged. Pad Thai is a classic Thai dish which can be made from ingredients you are likely to already have in your cupboards.

This Pad Thai was rusted up in less than 30 minutes. It is perfect to make if you are pushed for time on an evening or simply want something which is quick to make but still tasty, nutritious and with fantastic textures.

Pad Thai

150g frozen peas

200g of rice noodles

150g prawns (cooked)

5 tbsp roasted peanuts

1 small bunch of spring onions (chopped)

Handful of broccoli (chopped)

1 egg

2 cloves garlic (chopped)

Small bunch of chopped coriander leaves

2 tbsp sunflower oil

100g Pak Choi

1 red onion (sliced)

Sweet chilli sauce

2 tbsp reduced salt soy sauce

Method:

Start by cooking your noodles by bringing a pan of water to the boil and boiling for about 3-4 minutes. Once cooked, drain and set to one side while you heat the sunflower oil in a large frying pan or wok.

Chop the garlic and red onion and add to the hot frying pan along with the peas, sliced spring onions, broccoli and Pak Choi. Stir-fry until they start to soften.

Add the prawns, noodles and roasted peanuts before cracking the egg into the pan and mix everything together.

Stir in the soy sauce and sweet chilli sauce for seasoning and then add plenty of chopped fresh coriander.

Serve with a sprig of fresh coriander on top and a wedge of lime on the side.