Pad Thai
Ingredients
400g (14oz) fresh or dried rice noodles
2tbsp groundnut oil
2 eggs, lightly beaten
1 onion, halved and thinly sliced
3 garlic cloves, crushed
2tsp chilli sauce
1 skinless, boneless chicken breast, sliced
200g (7oz) raw prawns, peeled and deveined, with tail shells left intact
4tbsp lime juice
2tbsp fish sauce
1tbsp grated palm sugar
50g (2oz) roasted peanuts, chopped
3 spring onions, sliced on the diagonal
large handful of fresh coriander leaves
To make a vegetarian version, use firm or pressed tofu instead of the chicken and prawns
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Method
1 Prepare the noodles according to packet instructions. Set aside.
2 Heat 2tsp of the oil in a large wok over a high heat. Pour in the eggs and swirl to coat the bottom of the wok to make an omelette. Pull the cooked egg into the centre so the uncooked egg runs to the sides. Cook for 1 min until the omelette is just set, then roll up on a board, seam side down. Set aside.
3 Heat the remaining oil in the wok and stir-fry the onion, garlic and chilli sauce for 1 min over a medium to high heat. Add the chicken and prawns and stir-fry for 4 min until the prawns are pink and the chicken is cooked through. Add the noodles and stir to combine, then sprinkle over the lime juice, fish sauce and palm sugar. Toss gently to heat through.
4 Add the peanuts, spring onions and coriander, then quickly slice the omelette crossways into strips and toss into the wok. Serve immediately.
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