Pad Thai Noodles

#Thai #Noodles

Serves: 4

Prep Time: 1h 20 mins (incl. 1h marination)

Cooking Time: 15 mins

Source: Cookshelf Thai

Ingredients: 250 g / 9 oz rice stick noodles

3 tbsp groundnut oil 3 garlic cloves, finely chopped

125 g/4 1/2 oz pork fillet, chopped into 5 mm/ 1/4 inch pieces

200 g/7 oz peeled cooked prawns

1 tbsp sugar

3 tbsp Thai fish sauce

1 tbsp tomato ketchup

1 tbsp lime juice

2 eggs, beaten

125 g / 4 1/2 oz beansprouts

To Garnish

1 tsp dried red chilli fakes

2 spring onions, thicky sliced

2 tbsp chopped fresh coriander

Method: Soak the rice noodles in hot water for about 15 minutes, or according to the packet instructions. Drain thoroughly and put to one side.

Heat the oil in a large frying pan or wok and fry the garlic over a high heat for 30 seconds. Add the pork and stir-fry for 2-3 minutes until browned all over.

Stir in the prawns, then add the sugar, fish sauce, ketchup and lime juice and continue stir-frying for a further 30 seconds.

Stir in the eggs and stir-fry until lightly set. Stir in the noodles, then add the beansprouts and stir-fry for a further 30 seconds to cook lightly.

Turn out on to a serving dish and scatter with chilli flakes, spring onions and chopped coriander. Serve immediately.

COOK'S TIP

Drain the rice noodles before adding to the pan, as excess moisture will spoil the texture of the dish.