Pad thai

Ingredients

For 4 portions

• 🍜 250g rice noodles (dry)
• 🦐 200g shrimp (raw, peeled)
• 🍳 2 medium egg
• 🌱 100g bean sprouts
• 🧅 3 medium spring onions
• 🥜 40g peanuts, roasted, unsalted
• 🧄 2 cloves garlic
• 🐟 2 Tbsp fish sauce
• 🫛 20g tamarind
• 🍚 1 Tbsp sugar
• 🍋 1 piece lime
• 🏺 2 Tbsp peanut oil

Method

1. Soak the rice noodles in hot (not boiling) water for 8–10 minutes until pliable but still firm, then drain and rinse under cold water. Set aside.
2. Mix the tamarind paste with the fish sauce, sugar and 2 Tbsp water to make a smooth sauce. Taste and adjust for a balance of sour, salty and sweet.
3. Heat the peanut oil in a large wok or frying pan over high heat. Add the prawns and stir-fry for 1–2 minutes until just pink. Push to one side.
4. Crack in the eggs and scramble quickly. Add the minced garlic and stir for 20 seconds.
5. Add the drained noodles and the sauce. Toss vigorously for 1–2 minutes so the noodles absorb the sauce.
6. Add the beansprouts and sliced spring onions. Toss for another 30–60 seconds until the sprouts are just wilted but still crisp.
7. Serve immediately, topped with roughly chopped roasted peanuts and lime wedges for squeezing.