Pad Thai noodles with mango and crab
Serves: 4
Total time: 
Photograph by Martin Poole
Pad Thai noodles with mango and crab
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
534Kcal
Fat
22gr
Saturates
3gr
Carbs
53gr
Sugars
10gr
Fibre
6gr
Protein
32gr
Salt
3.1gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- ½ x 90g jar Fragrant Thai Base (found in the special ingredients section)
- 1 x 160g pack asparagus, sugar snaps and tenderstem, cut into equal pieces
- 2 x 300g packs Sharwood’s Thai-style ribbon noodles
- 2 tbsp Thai fish sauce
- 2 x 170g tins white crab meat, drained, or 400g cooked small prawns
- 4 spring onions, finely sliced
- 2 large eggs, beaten
- 2 limes
- 1 x 31g pack coriander, chopped
- 1 large ripe mango, peeled, stoned and chopped
- 2 tbsp salted peanuts, crushed
Step by step
- Heat the oil in a large frying pan or wok. Add the Thai Base and stir-fry for 1 minute, then the veg; stir-fry for 2 minutes.
- Add the noodles; stir-fry for 2 minutes. Add the fish sauce, crab or prawns, and spring onions; stir-fry for 1 minute. Push everything to one side. Tip the egg into the space created; allow to set, then stir to break up. Toss everything.
-
Add the zest and juice of one lime, half the coriander and the mango; toss. Serve with the remaining lime, in wedges. Sprinkle with the peanuts and the rest of the coriander.TipMake it veggie – replace the Thai fish sauce and crab with soy sauce and fried cubes of tofu.
