200 g dried Thai rice noodles
5 green spring onions
500 g peeled raw prawns
2 tbsp pad Thai paste
1 egg, lightly beaten
¼ cup honey and soy marinade
Chopped fresh coriander and chopped peanuts, to garnish
- Cook noodles according to packet directions. Drain. Keep warm.
- Thinly slice 5 green spring onions diagonally. Combine prawns with paste in a bowl.
- Heat a large, oiled non-stick wok over a high heat. Add prawns in two batches. Stir-fry for about 2 minutes, or until almost cooked. Return prawns to wok. Add spring onions with noodles, 1 lightly beaten egg and ¼ cup sauce. Stir-fry for 1 to 2 minutes, or until prawns are cooked.
Serve garnish with chopped fresh coriander and chopped peanuts (optional).