Pad Thai
Put juicy king prawns to work in this classic pad Thai dish, which takes just half an hour. With crunchy beansprouts, roasted peanuts, zesty lime and chilli, this noodle dish is full of vibrant flavours and textures.
- 150g dried flat rice noodles
- 2 tbsp groundnut oil
- 2 echalion shallotshalved and sliced
- 200g raw peeled king prawnsbutterflied
- 1 eggbeaten
- ½ tsp hot chilli powder
- a handful beansprouts
- a handful chiveschopped, plus extra to serve
- 2 tbsp roasted peanutschopped
- lime wedgesto serve
SAUCE
- 1 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar or soft light brown sugar
Nutrition: per serving
- kcal608
- fat21g
- saturates4.3g
- carbs76g
- sugars12.1g
- fibre4.4g
- protein26.2g
- salt2.3g
Method
step 1
To make the sauce, put all the ingredients and 3 tbsp of water into a small pan. Bring to a simmer, stirring, and cook for 2 minutes or until the sugar has dissolved. Cool.
step 2
Pour just-boiled water over the noodles, cover and leave until just softened, then drain and rinse under cold water, then drain again.
step 3
Heat the oil in a wok or large frying pan. Fry the shallots for 2-3 minutes or until soft and golden, then add the prawns and cook for another 2 minutes until pink. Push the prawns and shallots to one side then add the egg, stirring until it has scrambled, then add the noodles and toss for 2 minutes. Add the sauce, chilli powder, bean sprouts and chives, and cook for 30 seconds.
step 4
Divide between two plates and scatter with peanuts, extra chives and serve with lime wedges to squeeze over.
