Phad Thai

INGREDIENTS

• 200g medium flat rice noodles

• 2½-3tbsp sunflower/rapeseed oil

• 1 tsp soy sauce

• 125g sustainable king prawns (half and Devein)

• 2 garlic cloves, thinly sliced

• 2 Fresh chilli sliced

• 100g beansprouts

• 6 Sugar snap (sliced)

• 3 spring onions, finely chopped

• Handful Fresh coriander, to serve

• 1 Lime

• Lime wedges, to serve

For the Sauce Mix:

• 2 tbsp tamarind paste

• 3tbsp Ketjap manis (Sweet Soy Sauce)

• 2 tbsp Thai fish sauce

• 2 tsp palm sugar or honey

• 1-2 tbsp lime juice

• 3 tbsp roasted peanuts, finely chopped, plus extra to serve

 

METHOD

1. Soak the noodles first so you can fry everything quickly at the end. Put the noodles in a large bowl and pour over boiling water to cover. Leave to soften for 10 minutes. Drain and rinse in cold water, then toss with 1 tsp of oil so it won’t stick.

2. Meanwhile, mix together all the sauce ingredients in a medium mixing bowl well and ready to use.

3. Add oil to the work then fry the garlic, chili and prawns for 30 seconds until fragrant. Then, pour in the sauce mix in a wok and bring it to boil.

4. Add the noodles and mix well until they are coated. Throw in the spring onions, beansprout and sliced sugar snaps, squeeze in the lime juice into the noodles.

5. Giving it all a final toss before transferring to a bowl. Top with coriander and serve with lime wedges and extra chopped peanuts.