Pad Thai_2

Rice noodles are a fantastic storecupboard ingredient and I regularly stock up at Asian markets where you can also buy jumbo sized bottles of Asian staples like fish sauce, soy sauce, and so much more. This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, its a speedy dish full of deep layers of sweet and aromatic flavors.

Serves 4
250g of flat rice noodles
3 garlic cloves, roughly chopped
A good handful of coriander, leaves and roots or stalks
1 red chilli, deseeded, roughly chopped
2 limes, juice and zest
2 tablespoons of sunflower oil
20 fresh tiger prawns, de-shelled, heads and black vein removed
100g bean sprouts
6 spring onions, finely sliced
3 tablespoons of fish sauce
1 tablespoon of soft light brown sugar
2 large free range egg, beaten
A good handful of roughly chopped salted peanuts

Soak the noodles in warm water until soft, drain and set aside. In a pestle and mortar make a paste from the garlic, coriander roots, red chilli and lime zest.
Heat the oil in a wok or a large non stick frying pan over a high heat. When the oil is just at smoking point add in the paste and fry for about 1 minute until it becomes aromatic. Add in the prawns and half the spring onions and bean sprouts and cook for 2 minutes. Stir frying to coat.

Add in the drained noodles and mix through. Add in the lime juice, fish sauce and brown sugar and cook for 2 minutes. Pour in the beaten egg and mix through the noodles until just cooked.
Tumble the noodles out onto serving plates and serve garnished with coriander leaves, lime wedges, chopped salted peanuts, and the remaining spring onions and bean sprouts.