Pad Thai

Unfortunately, I’ve never sampled Thai food in Thailand, but living in Brighton am lucky enough to have tried some pretty good Pad Thai in the past. It’s the sweet nutty earthy zesty flavours all in one that make it so good, and now I know how easy it is to make its even better. I scouted around at a number of different recipes, in the hope that one would fit to what I had in my cupboard, and in the end decided to amalgamate a few different recipes to create my own hybrid. I think it tastes pretty good, and I hope you agree too!!

Serves 2

400g fresh egg noodles

3 spring onions, finely sliced

2 tbsp olive oil

juice of one lime (plus one to serve)

225g peeled tiger prawns (raw and frozen)

3 tbsp light brown sugar

1 tbsp soy sauce

1 tbsp fish sauce

pinch of salt

½ tsp cayenne pepper

large handful of bean sprouts

2 eggs

handful of peanuts, finely chopped

coriander leaves

1. Heat the oil over a medium heat, add the spring onions and cook for 2 minutes. Crack the eggs into the pan and stir everything together.
2. Add the prawns and cook until they turn pink.
3. Add the sugar, soy sauce, fish sauce, lime juice, salt, cayenne pepper, bean sprouts and half the peanuts, stir everything together and cook for a minute.
4. Add the noodles and cook for a further 3 minutes, until the noodles have heated through.
5. Serve with the remaining peanuts and coriander on top, and the lime cut into wedges on the side.

Culinary Know How: FRESHER

Budget: UNDER £3.50

Kitchen Requirements: DEEP FRYING PAN