Who doesn't love a good pad thai? Creating this takeaway favourite at home is easy with this pad thai recipe starring crunchy cabbage and succulent prawns
1.In a jug, combine fish sauce, sugar, soy, chilli sauce and lime juice.
2.In a wok, heat oil on high. Stir-fry carrot, onion, garlic, ginger and chilli for 1-2 minutes until carrot is tender.
3.Add prawns and stir-fry for 2-3 minutes until changed colour. Toss cabbage and combined sauce through, then stir-fry for 2-3 minutes until cabbage starts to wilt. Add sprouts, peanuts and coriander, tossing gently.
4.Serve immediately with lime wedges, extra sprouts, peanuts and coriander.
Fried shallots are available from Asian food stores and some supermarkets. For non-vegetarians, you can add prawns or chopped chicken and use fish sauce in place of soy sauce, if preferred. Note