Thursday, September 25, 2003

How To Cook Part Two



Pad Thai Noodles


2 portions of Thick Thread Egg Noodles

1 Blue Dragon Thai Noodle sauce

1 Tin of Mixed Stir Fry Vegetables

200g of King Prawns

Tomato Purée



Quick and simple this one: Boil the noodles in lightly salted water for 4 minutes, drain, and then set aside. Using the same pan, stir fry the vegetables for 2 minutes, and then add the prawns. Stir fry for a further 3 minutes so that all the ingredients are warmed through. Add the sauce, and thicken using a little tomato purée. Return the noodles to the pan and stir the ingredients through the noodles evenly.


Serve immediately with chilled sparkling water.

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