Prawn Pad Thai
Ingredients:
250g medium rice noodles
2 tsp tamarind paste
3 tbsp fish sauce
2 tsp sugar
1 garlic clove
3 spring onions
2 tbsp vegetable oil
1 egg
200g cooked prawns
75g beansprouts
handful of salted peanuts, chopped to serve
lime wedges
Method:
Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins, until the noodles are soft, then drain well (you can do this ahead of time - then just run the noodles under cold water until cool, and toss through a little oil to stick them from sticking). Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
Peel and finely chop the garlic. Trim then ends off the spring onions and cut into thin slices about 1cm long. Head a wok over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in the garlic and spring onions and move constantly with a spatula/tongs. Cook for 30 secs, just until they begin to soften.
Push the veg to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resemble a broken up omelette. Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates with some chopped peanuts and wedges of lime.