Prawn Pad Thai

When anyone asks about the best Thai dishes that have been exported around the world, Pad Thai – with its combination of sweet, sour and salty flavours and crunch from the peanuts – is certainly among them. The best part is, it's actually easy to make. Forget ready-made sauce in a jar, you can make your own by combining tamarind, palm sugar, fish sauce and soy sauce – it’s as simple as that.
Serves 2
Total Time
10 Minutes
200g of flat rice noodles
½ tbsp of vegetable oil, plus extra for the egg
3 garlic cloves, finely chopped
10 raw king prawns, shelled & deveined, but tails left on
1 egg
125g of bean sprouts
50g of garlic chives (kow choi)
For the garnish:
1 spring onion, cut into thin strips & soaked in cold water until curled, then drained
10 sprigs of fresh coriander, leaves picked
2 tsp of dried chilli flakes
½ lime, cut into 2 wedges
2 tbsp of salted peanuts, lightly crushed
Step 1
Prepare the noodles according to the packet instructions; drain and set aside.

Step 2
In a small bowl, mix the seasoning ingredients with 2 tablespoons of water and stir well.
Step 3
Heat the oil in a wok or large frying pan over a high heat. Fry the garlic 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.
Step 4
Crack in the egg, scramble it, cook until dry and then add the noodles and seasoning
mixture. Cook for 2 minutes, then stir in the bean sprouts and chives, continue to cook for 1 more minute and then turn off the heat.
Step 5
Transfer to two serving bowls and garnish with the spring onion, coriander, chilli flakes, lime wedges and peanuts. Serve at once.

Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa (Pavilion Books). Image credit to Luke J Albert

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