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Prawn pad Thai
Serves 2 Starters and mains
Ingredients
- 200g flat rice noodles
- 1/2tbsp vegetable oil, plus a little extra
- 3 garlic cloves, finely chopped
- 10 raw king prawns, shelled and deveined, tails left on
- 1 egg
- 125g beansprouts
- 50g garlic chives (kow choi)
For the seasoning
- 1½tbsp tamarind paste
- 1tbsp palm sugar
- 1tbsp fish sauce
- 2tbsp light soy sauce
For the garnish
- 1 spring onion, cut into thin strips and soaked in cold water until curled, then drained
- 10 fresh coriander sprigs, leaves picked
- 2tsp dried chilli flakes
- ½ lime, cut into 2 wedges
- 2tbsp peanuts, lightly crushed
Method
Prepare the noodles according to the packet instructions, drain and set aside. In a small bowl, mix the seasoning ingredients with 2tbsp water and stir well.
Heat the oil in a wok or large frying pan over a high heat, add the garlic and fry for 30 seconds, then add the prawns and cook for 1 minute. Push the prawns to one side of the wok or frying pan and drizzle in a little more oil. Crack in the egg and scramble, then cook
until dry before adding the noodles and seasoning mixture. Cook for 2 minutes, then stir in the beansprouts and chives, continue to cook for 1 more minute, then turn off the heat.
Transfer to 2 serving bowls and serve garnished with the spring onions, coriander, chilli, lime wedges and peanuts.
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