Pad thai

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Pad Thai
Method
Soften the rice noodles: 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 part ahead of time – then just run the noodles under cold
water until cool, and toss through a little oil to stop them from
sticking.) Next, mix together the tamarind paste, fish sauce and
sugar in a small bowl.
Stir-fry the vegetables: Peel and finely chop the garlic. Trim the
ends off the spring onions and cut into thin slices about 1cm long.
Heat a wok or large frying pan 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 garlic and spring onions. To stir-fry, take a
spatula or tongs and toss the veg around the wok so they’re moving
all the time. Cook for 30 secs, just until they begin to soften.
Cook the egg: Push the vegetables to the sides of the wok, then
Ingredients
250g pack medium rice noodle
2 tsp tamarind paste
3 tbsp fish sauce
2 tsp sugar
1 garlic clove
3 spring onion
2 tbsp vegetable oil
1 egg
200g pack large cooked prawn
75g beansprout
handful salted peanut, chopped to
serve
lime wedges, to serve
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crack the egg into the centre. Keep stirring the egg for 30 secs until
it begins to set and resembles a broken-up omelette.
To finish: 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. Serve with some
chopped peanuts sprinkled over and wedges of lime.
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