Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket.
Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.
Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.
Cook for 1-2 minutes until hot then finish with the coriander.
Divide the pad Thai among four serving plates and sprinkle with crushed peanuts.
