An incredibly flavourful dish, pad thai combines sweet, sour, salty and chilli flavours all in one easy stir-fried dish.
- 4 tbsp fish sauce
- 2 tbsp light brown sugar
- 1/2 tbsp tamarind paste (mixed with 1/2 tbsp water)
- 200g rice noodles
- 2 tbsp vegetable oil
- 100g pak choi, sliced lenghtways
- 3 cloves of garlic
- 100g bean sprouts
- 1 red chilli, deseeded and finely chopped
- 6 spring onions, finely chopped
- 100g cooked prawns
- 2 eggs, beaten
- Small handful of coriander
- 50g roasted peanuts
- Take a small saucepan and pour in the fish sauce along with the sugar and tamarind paste. Set over a medium heat and gently warm until the sugar has completely dissolved, then remove from the heat.
- Soak the noodles in hot water for about 5 minutes, and blanche the beansprouts in boiling water for about 15 seconds, then put to one side.
- Heat the vegetable oil in a wok over a high heat, and add the pak choi, garlic, bean sprouts, chilli and most of the spring onions. Stir fry for 1 minute until the garlic is aromatic, being careful that it doesn’t burn.
- Add the prawns and noodles to the wok and pour in 1 tbsp of water. Add in the sauce and cook everything together, tossing occasionally, until the noodles have absorbed most of the liquid.
- Push the noodles to one side and add the beaten egg. Scramble it in the wok, making sure that the yolk is cooked, and then stir in the noodles.
- Serve with the remaining spring onions, chilli, coriander and peanuts.
Lead image: OksanaKiian via Getty images.