Quick & Easy Pad Thai for One

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There are loads and loads of variations of Pad Thai on the internet, some are good, some are not so. Depends what your looking for in your Pad Thai I guess. For me I like mine spicy and sour with lots of crunch and heavy on the coriander and thus over time this is the recipe that I have honed from trying out lots of versions. Feel free to tone down on the chilli and coriander a little if you like!!

Serves 1

Ingredients:

  • 75g flat rice noodles
  • 8 raw king prawns, deveined
  • 2 spring onions finely sliced
  • 1 and a half long red chilli, finely sliced
  • 50g beansprouts
  • 1 shallot, finely sliced
  • 15g roasted peanuts, unsalted and lightly crushed
  • large handful of coriander, chopped
  • juice of 1 lime
  • 1 egg, beaten
  • 2 garlic cloves, finely chopped
  • groundnut oil for frying
  • 1 tbsp fish sauce
  • 1/2 tbsp tamarind paste
  • 1 tbsp light brown or palm sugar
  • 1/2 tsp light soy sauce

Method:

  1. Cover the rice nodes with boiling water and leave to soak for 10 minutes
  2. Make the dressing-  combine the lime juice, soy, tamarind paste, fish sauce and sugar and set aside
  3. Heat a large wok, when smoking add 2 tbsp oil. Add in the shallot, garlic and  1 chilli and fry for 1 minute, stirring constantly

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  1. Add in the prawns and fry for a further minute and then add the peanuts (reserve a few to sprinkle over at the end)
  • Drain the noodles and toss well with the ingredients, the noodles will start to change texture.
  • Push all to one side on the wok, add in a little more oil and pour in the beaten egg. When the egg is just set, break it up with the wooden spoon and stir back in with the noodles

  • Add in the dressing and bean sprouts, most of the spring onion and stir through

  • Remove from the heat, stir through the coriander and sprinkle the rest of the nuts, spring onion and chilli over the top and serve!

  • Happy eating 🙂

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