Pescatarian
2-3
Thai
Pad Thai
Allergens: Crustaceans, Fish, Nuts, Peanuts
The street-food standard: rice noodles in a tamarind-fish sauce.
Ingredients
- Vegetable oil 2 tbsp
- Fresh coriander
- Bean sprouts 140 g
- Lime 2
- Spring onions 4
- Prawns 200 g
- Brown sugar 2 tsp
- Cayenne pepper 0.5 tsp
- Fish sauce 2 tbsp
- Rice noodles 125 g
- Sweet chilli sauce
- Peanuts 25 g
Method
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through.
- Add the spring onions and noodles and toss around.
- Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander.
- Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.