Prawn Pad Thai with Bean Sprouts and Lime

Ingredients

• 100 grice stick noodles (3mm wide)
• 150 graw prawns
• 1 pieceegg
• 1 cupbean sprouts
• 2 stalksspring onion
• 2 piecegarlic cloves
• 1 pieceshallot
• 1 piecelime
• 2 tbsptamarind paste
• 1.5 tbspfish sauce
• 1 tbspoyster sauce
• 1 tbsppalm sugar
• 3 tbsproasted peanuts
• 1 tbspdried shrimp
• 2 tbspvegetable oil
• 0.5 tspdried chilli flakes
• 1 pinchsalt

Method

1. 1

   Soak the rice noodles in room temperature water for 15 minutes until pliable but still firm — they will finish cooking in the wok. Drain and set aside.

2. 2

   While noodles soak, mix the pad Thai sauce: stir together tamarind paste, fish sauce, oyster sauce, and palm sugar in a small bowl until the sugar dissolves. Taste — it should be tangy, salty, and slightly sweet.

3. 3

   Peel and devein the prawns. Mince the garlic and shallot together, and slice the spring onions, keeping the white and green parts separate. Roughly crush the roasted peanuts.

4. 4

   Heat a wok or large frying pan over the highest heat you have until smoking. Add the oil, then fry the garlic, shallot, and dried shrimp for 30 seconds until fragrant.

5. 5

   Add the prawns and stir-fry for 1–2 minutes until they just turn pink. Push everything to one side of the wok.

6. 6

   Add the drained noodles and pour the sauce over them. Toss everything together and stir-fry for 1–2 minutes, letting the noodles absorb the sauce.

7. 7

   Push the noodles to the side again, crack the egg into the empty space, and scramble it briefly before folding it through the noodles while still slightly wet.

8. 8

   Add the bean sprouts and the white parts of the spring onion, toss for 30 seconds — you want the sprouts to stay crunchy. Remove from heat.

9. 9

   Plate immediately. Top with crushed peanuts, the green parts of the spring onion, and dried chilli flakes. Serve with a lime wedge on the side to squeeze over just before eating.