Pad Thai

Easy-to-prepare Thai noodle dish with a lovely mix of flavours and textures. This is the most authentic version you can make using supermarket-friendly ingredients.

#ThaiNationalDish #Noodles

Serves: 2

Prep Time: 15 minutes

Cooking Time: 15 minutes

Source: The Clever Cook, in association with BBC Good Food Magazine, by Barney Desmazery

Ingredients:

175g/6oz medium rice noodles

4 tablespoons vegetable oil

2 garlic cloves, finely chopped

2 red chillies, thinly sliced

1 egg

2 tablespoons lime juice

11/2 tablespoons Thai fish sauce (nam pla)

1/2 teaspoon caster sugar

175g/6oz raw tiger prawns

50g/2oz bean sprouts

2 spring onions, cut in 2.5cm/1in pieces

2 tablespoons roasted peanuts, chopped

Fresh coriander leaves, to gamish

Lime wedges, to serve

Method:

1) Soak the noodles in boiling water for five minutes, then refresh in cold water and drain. Heat the oil in a wok or frying pan, then fry the garlic and half the chillies until the garlic is golden. Add the egg and stir rapidly to scramble it. Add the noodles and stir well.

2) Add the following ingredients one by one, stirring once between each addition: lime juice, fish sauce, sugar, prawns, bean sprouts, onions and half the peanuts, toss well. When the fish noodles are tender and the prawns cooked, pile into bowls, scatter with coriander and serve with remaining peanuts, chillies and lime wedges.