Chris Bavin's Pad Thai
Pad Thai can be found on nearly every Thai restaurant’s menu, and you can often judge the restaurant by the quality of its pad Thai. It is actually quite simple and quick to make at home, and it tastes amazing. You can use other types of noodles, if you like.
|200g (7oz)||dried thick rice noodles|
|1 tbsp||fish sauce|
|1 tbsp||tamarind paste|
|1 tbsp||light brown sugar|
|3 tbsp||soy sauce|
|grated zest and juice of 1 lime|
|1||red chilli, chopped (optional)|
|1 tbsp||vegetable oil|
|200g (7oz)||raw peeled king prawns|
|5||spring onions, finely sliced|
|2||garlic cloves, crushed|
|120g (4oz)||mangetout (or use peppers, green beans, broccoli, etc)|
|100g (3½oz)||salted peanuts, chopped|
|handful of chopped fresh coriander|
|lime wedges, to serve|
Prep time: 10 minutes plus soaking. Cook time: 10 minutes.
1. Soak the noodles in warm water for 15 minutes, or until soft but firm in the middle. Drain and set aside.
2. Mix together the fish sauce, tamarind paste, sugar, soy sauce and the lime zest and juice. Add the chopped chilli at this point, if you want it spicy.
3. Heat the oil in a pan andcook the prawns until they are turning pink, then remove from the pan and set aside. Add the spring onions, garlic and mangetout to the same pan and fry for a couple of minutes.
4. Add the drained noodles and the sauce to the pan, along with about 2 tbsp water.
5. Cook on a high heat for 3–4 minutes until the noodles are cooked through and everything is mixed together. Stir in the beansprouts and mix well.
6. Push everything to one side of the pan and add thebeaten eggs into the empty side of the pan.
7. Cook the eggs for 2 minutesuntil the white starts to set, then mix everything together until the eggs are mixed into the veg and noodles.
8. Take the pan off the heat and add the chopped peanuts and coriander. Serve with wedges of lime.
502 kcal, 19g fat, 54g carbs, 26g protein