Ingredients

• 1 tbsp vegetable oil
• 2 large banana shallots
• finely sliced
• 2 red chillies
• sliced
• 3 garlic cloves
• finely chopped
• 5cm/2in piece ginger
• grated
• 20 peeled tiger prawns
• 150g/5oz Tenderstem broccoli
• 3 carrots
• finely sliced
• 400g/14oz rice noodles
• cooked according to packet instructions
• 3 tbsp tamarind paste
• 3 tbsp fish sauce (nam pla)
• 2 tbsp soy sauce
• ¼ tsp freshly ground white pepper
• 2 limes
• juice only
• 3 tbsp roughly chopped coriander
• 2 tbsp roasted salted peanuts
• crushed

Directions

• Heat a wok until hot
• add the oil
• shallot
• chilli
• garlic and ginger and stir-fry for one minute.
• Add the prawns
• broccoli and carrot and stir-fry for three minutes. Add the cooked noodles
• tamarind paste
• fish and soy sauces
• pepper
• lime juice
• and stir-fry to heat through.
• Cook for 1-2 minutes until hot then finish with the coriander.
• Divide the pad Thai among four serving plates and sprinkle with crushed peanuts.