Recipe: Pad Thai

Serves 4

Ingredients:
2 TBSP chopped coriander
1 red Thai chilli, deseeded and finely chopped
4 TBSP sunflower oil
250g raw tiger prawns peeled
4 shallots, finely chopped
1 TBSP palm or light brown sugar
4 large eggs, beaten
6 TBSP oyster sauce(original recipe uses 2 tbsp)
3 TBSP fish sauce (original recipe uses 2 tbsp)
Juice of one lime
350g flat rice noodes (cooking according to pack instructions)
250g Beansprouts
4 Spring onions
115g unsalted roasted peanuts coarsely chopped
1 lime cut into 4 wedges to serve

Method:
Mix together the coriander, chilli and sunflower oil. Heat half the mixture in a wok, add the prawns and stir-fry for 1 minute. Remove and set aside.
Add the remaining flavoured oil to the wok and stir-fry the shallots for 1 minute.
Add the sugar and the eggs and cook for 1 minute, stiriing frequently to scramble the eggs as they begin to set.
Stir in the oyster sauce, fish sauce, lime juice, noodles and beansprouts and eturn the prawns to the wok.
Stir-fry for 2 minutes, then add the spring onions and half the peanuts. Toss everything together for 1-2 minutes or until piping hot.
Divide between 4 bowl scatter remainging peanuts o top and add a lime wedge.


*Note: follow pack instructions for cooking noodles very closely as they can easily over-cook. Ensure you seperate noddles as they go into water as they tend to stick together.