Pad Thai

Method

1. Soak the noodles in hot water for 1-2 minutes, then drain and set aside.

2. Peel and de-vein the prawns, leaving the tail end and the head still on.

3. Combine the tamarind, fish sauce and palm sugar in a bowl.

4. Heat 3 tablespoons of vegetable oil in a wok. Add in the garlic, stir-frying for 1 minute, then add in the prawns and stir-fry for 1-2 minutes.

5. Add in the remaining oil and mix in the beaten egg. Fry for a few seconds.

6. Add in the soaked noodles and stir-fry for 1 minute.

7. Add in the tamarind mixture, 1½ tablespoons of roasted peanuts, chilli flakes and dried shrimp and stir-fry for 2-3 minutes.

8. Add in 90g of the bean sprouts, two-thirds of the chopped spring onion and the Chinese leaves and stir-fry for 1-2 minutes.

9. Transfer the noodles to a serving plate and sprinkle with the remaining bean sprouts and spring onion. Garnish with the red chilli and coriander and serve at once with the lime wedge.

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Ingredients

150g dried rice noodles
300g raw tiger prawns
3 tbsp tamarind puree
2 tbsp Fish Sauce
2 tbsp Palm sugar
6 tbsp vegetable oil
3 garlic clove, finely chopped
2 Eggs, beaten
85g Chinese leaves
¼ tsp chilli flakes
2 tbsp ground dried shrimp
3 tbsp roasted peanuts
180g bean sprouts
3 Spring onions, chopped into short lengths
1 red chilli, deseeded and cut into thin strips
4 sprigs of Coriander
1 lime wedge

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