Ingredients

• 1 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 125ml/4fl oz coconut milk
• ½ lime
• juice only
• 1 tbsp nam pla (fish sauce)
• 1 tbsp chopped coriander leaves
• 500g/1lb 2oz firm fish
• such as salmon
• cut into medium-sized squares
• 8 x 1cm/½in slices of ripe pineapple
• peeled and cut into squares
• 24 leaves basil or Thai basil
• oil
• for the grill
• 225g/8oz flat dried rice noodles
• 2 tbsp groundnut (peanut) oil
• 50g/2oz shallots
• finely chopped
• 4 spring onions
• finely sliced on the diagonal
• 3 fresh red chillies (or green ones if you want a hotter dish)
• de-seeded and cut into thin strips
• 3 tbsp coarsely chopped garlic
• 3 tbsp fish sauce or light soy sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp lime juice
• 1 tbsp light soy sauce
• freshly ground black pepper
• to taste
• 1 tbsp sugar
• 2 tbsp vegetarian oyster sauce
• handful fresh coriander sprigs
• 3 tbsp coarsely chopped roasted peanuts
• for garnish

Directions

• For the kebabs
• heat a wok over a high heat.
• Pour in the oil and heat until smoking.
• Add the green curry paste and cook
• stirring
• for one minute.
• Add the coconut milk and bring to the boil. Cook until thickened slightly.
• Remove from heat and cool completely
• then add lime juice
• nam pla and chopped coriander.
• Add the fish to the mixture and stir well. Cool.
• Transfer to a sealed plastic bag and refrigerate for one hour.
• Soak eight small wooden skewers in water.
• Thread the pieces of fish onto the skewers
• alternating with the pineapple squares and the basil leaves.
• Rub a griddle pan with a bit of oil
• then heat over a high flame or barbecue.
• Cook the kebabs for about two minutes on each side or until the fish is cooked to your liking.
• As you grill
• brush the skewers with some of the marinade and season with salt (if needed) before serving.
• For the pad Thai noodles
• soak the rice noodles in a bowl of hot water for 25 minutes (or according to packet instructions).
• When the noodles are soft (but still al dente)
• drain well in a colander or sieve. Discard the water.
• Heat a wok over a high heat. When it is hot
• add the oil. When it is very hot and slightly smoking
• add the shallots
• spring onions
• chillies and garlic
• and stir fry for one minute.
• Add the rice noodles
• fish sauce or soy sauce
• rice wine or sherry
• lime juice
• soy sauce
• pepper
• sugar and vegetarian oyster sauce
• and continue to stir fry for two minutes
• mixing well.
• Add the coriander and stir fry briskly for 30 seconds.
• Turn onto a warm platter
• sprinkle with the peanuts and serve at once.