Friday, 30 January 2015

Store Cupboard Pad Thai

I love a bit of Thai food. Pad Thai must be one of my favourite dishes, so I'm going to have a crack at it! My recipe is a good store cupboard meal. The prawns were from the freezer, but you could easily replace them with chicken or tofu - or stick them all in if you really feel like going to town!

The trick to cooking this dish is to have everything prepared before you start cooking. Make sure you've made the sauce up so it's ready to add quickly. Once you start cooking, it's a very quick dish!

I like to soak my prawns in lemon water before using - just to get rid of that fishy smell! Please feel free to add some bean sprouts and some radish too.

200g cooked king prawns, defrosted, rinsed and drained
1 onion, sliced
1 carrot, finely sliced
Half inch of ginger, finely chopped
2 garlic cloves, finely chopped
50g frozen peas
1 pack rice stick, soaked in cold water
3 eggs, beaten
30g salted peanuts, chopped
3 spring onions, chopped
Chilli flakes

2 tbsp sunflower oil
1 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp brown sugar
1 lime, juiced

Have a pan of boiling water ready to simmer your rice noodles for 5 minutes. Take one tbsp of oil and fry the onion until translucent, then add the garlic and ginger. If you want a bit of extra kick, add a whole red chilli, finely chopped, at this point. Plunge the noodles into the boiling water. Add the carrots and peas to the onion and cook for a couple of minutes, add some water if it's looking dry. Once the noodles are done, drain and transfer to the onion pan. Add the sauce, peanuts and prawns. Now add the egg and cook for 3-4 minutes. Serve with whole peanuts, chilli flakes, spring onions, and a squeeze of lime.

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