Pad Thai
Over a year ago
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Ingredients
- 300g flat wide rice noodles
- 1tbsp sesame oil
- 50g peanuts, chopped
- 3tbsp soy sauce
- 2tbsp groundnut oil
- 2 cloves garlic, finely chopped
- 2 red chillies, finely chopped
- 4 shallots, thinly sliced
- 150g large raw tiger prawns, deveined
- 2tbsp fish sauce
- 1 lime, juice only
- 2tsp palm suger
- 3 medium free-range eggs, beaten
- 200g small cooked prawns
- 6 sprigs onion, cut into 3cm strips
- coriander
- lime wedges, to serve
Accompaniment
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Method
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1. Add the noodles to a pan of boiling water, stir and bring back to the boil. Cook for 1min, turn off heat and leave for 2mins, drain, rinse in cold water and toss with sesame oil. In a frying pan, toast peanuts for 1min, add 1tbsp soy sauce and cook for 1min until dry, set aside.
2. Heat the groundnut oil in a wok and fry the garlic, chilli and shallot for a few mins. Add the tiger prawns and cook for 2mins. Mix the fish sauce, lime, rest of soy sauce and palm sugar and add to the wok with the noodles, toss well and add beaten egg, leave for 30secs, add small prawns and stir until heated. Put in a serving bowl and garnish with the spring onions, peanuts, coriander and lime wedges.
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