Ingredients

• 50ml/2fl oz vegetable oil
• 1 garlic clove
• sliced
• 20 king prawns
• shells removed
• 2 free-range eggs
• lightly beaten
• 1 tbsp shrimp paste (blachan)
• 75g/2½oz roasted peanuts
• ½ tsp chilli flakes
• 250g/9oz fine rice noodles
• soaked in warm water for 20 minutes
• then drained
• 150g/5oz bean sprouts
• 1 tsp sugar
• 2 tbsp soy sauce
• 2 tbsp fish sauce (nam pla)
• handful fresh coriander leaves
• to garnish
• 1 lime
• juice only

Directions

• Heat the oil in a wok over a high heat. Add the garlic and prawns and stir-fry for two minutes
• then remove and set aside.
• Add the eggs and spread out around the wok to form an omelette shape. Once cooked through
• break up the egg into chunks
• then set aside with the prawns and garlic.
• Add the shrimp paste
• nuts and chilli and stir-fry for 30 seconds.
• Add the noodles
• bean sprouts
• sugar
• soy sauce and fish sauce and stir-fry just long enough to warm everything through.
• Return the egg and prawns to the wok and stir to combine.
• To serve
• evenly divide the pad Thai among four bowls. Sprinkle with coriander and a squeeze of lime.