PRAWN PAD THAI

A street-food classic, this should have a delicious mix of hot, sour, salty and crunchy in every mouthful.

SERVES 4 PREP COOK

20min, plus soaking about 15min

• 300g flat, folded dried rice noodles

• 3tbsp palm or light brown soft sugar

• 3tbsp tamarind paste

• 4tbsp fish sauce

• 2tbsp soy sauce

• 2 medium eggs, beaten

• 2tbsp vegetable oil

• 3 garlic cloves, finely chopped

• 2 small Thai/bird’s eye red chillies, chopped

• 300g cooked and peeled king prawns

• 200g beansprouts

• 4 spring onions, finely sliced

• Small handful roasted salted peanuts, roughly chopped

• Small handful coriander leaves

• Lime wedges, to serve

1 Put rice noodles in large bowl and cover with just-boiled water. Leave to soak for 5min, or until flexible. Drain and rinse under cold water. Meanwhile, mix sugar, tamarind, fish sauce and soy sauce with 100ml water in a small pan. Heat gently, stirring until sugar dissolves. Whisk 1tbsp of this mixture into beaten eggs and set both sauce and eggs aside.

2 Heat oil in a large, deep frying pan or wok over high heat. Add garlic and chillies, stir-fry for 30sec, then add drained noodles and toss briefly. Add sauce and stir-fry for 2-3min until sauce is absorbed and noodles are cooked through. Tip into a large bowl.

3 Add egg mixture to empty pan/wok set over heat and fry, stirring, until just starting to set and scramble. Return noodle mixture to pan along with prawns, beansprouts and spring onions and stir to heat through. Serve scattered with peanuts and coriander, with lime wedges on the side.

PER SERVING: CALS 540; FAT 13G; SAT FAT 2G; CARBS 76G