Name: Pad Thai
Total time: 30 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 150g dried flat rice noodles; 2 tbsp groundnut oil; 2 echalion shallots halved and sliced; 200g raw peeled king prawns butterflied; 1 egg beaten; ½ tsp hot chilli powder; a handful beansprouts; a handful chives chopped, plus extra to serve; 2 tbsp roasted peanuts chopped; lime wedges to serve; 1 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp palm sugar or soft light brown sugar

150g dried flat rice noodles
2 tbsp groundnut oil
2 echalion shallots
halved and sliced
200g raw peeled king prawns
butterflied
1 egg
beaten
½ tsp hot chilli powder
a handful beansprouts
a handful chives
chopped, plus extra to serve
2 tbsp roasted peanuts
chopped
lime wedges
to serve

SAUCE

1 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp palm sugar or soft light brown sugar

Method

step 1
To make the sauce, put all the ingredients and 3 tbsp of water into a small pan. Bring to a simmer, stirring, and cook for 2 minutes or until the sugar has dissolved. Cool.
step 2
Pour just-boiled water over the noodles, cover and leave until just softened, then drain and rinse under cold water, then drain again.
step 3
Heat the oil in a wok or large frying pan. Fry the shallots for 2-3 minutes or until soft and golden, then add the prawns and cook for another 2 minutes until pink. Push the prawns and shallots to one side then add the egg, stirring until it has scrambled, then add the noodles and toss for 2 minutes. Add the sauce, chilli powder, bean sprouts and chives, and cook for 30 seconds.
step 4
Divide between two plates and scatter with peanuts, extra chives and serve with lime wedges to squeeze over.