Ingredients

• 4 dried red chillies
• deseeded
• 1 small shallot
• diced
• 3 garlic cloves
• 1 tbsp galangal
• chopped
• 2 lemongrass stems
• outer leaves removed
• finely chopped
• 1 lime
• juice and zest only
• 2 tsp chopped fresh coriander
• use the root if you can
• ½ tsp white peppercorns
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 2 tsp Thai shrimp paste
• 200g/7oz dried flat rice noodles
• 4 tbsp groundnut oil
• 2 tsp rice vinegar
• 1 tbsp chopped fresh ginger
• ½ onion
• chopped
• 2 tsp red curry paste
• 2 tbsp nam pla (Thai fish sauce)
• 1 tbsp light soy sauce
• 150g/5oz fresh bean sprouts
• 2 spring onions
• finely sliced
• 110g/4oz pak choi
• finely sliced
• 500g/1lb 2oz queen scallops
• 200g/7oz raw king prawns
• peeled and de-veined
• 2 limes
• cut into wedges
• 50g/2oz roasted peanuts
• crushed

Directions

• For the red curry paste
• place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively
• use a coffee grinder or mini food processor.)
• For the pad Thai
• place the rice noodles in a bowl of hot
• but not boiling
• water and leave to soak for ten minutes
• or until tender but not too soft
• or they will fall apart when cooked.
• Drain the noodles and refresh under cold water
• then drain again and place in a bowl.
• Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will stop them from sticking to each other.
• Heat a wok and add two tablespoons of the oil
• ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes.
• Add the noodles and coat well with the onion
• ginger and curry paste mixture. Add the fish sauce and soy sauce.
• Add the bean sprouts
• spring onion and pak choi and cook for a further 2-3 minutes.
• Meanwhile
• heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute
• or until completely cooked through. Add the scallops and prawns to the wok and stir in.
• To serve
• divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges.