Firstly I must apologise for my absence for the last week – it was my hen party last weekend and inevitably this was followed by a week of exhaustion and illness, so the poor other half had to cater for me! And a very good job he did too.
This week we’re back on track and I’m starting off with a very fast Pad Thai dish. It’s delicious and a small bowl of it really fills you up so it’s great if you’re trying to cut down!
Super Easy Pad Thai
2 cloves garlic
225g frozen raw king prawns
300g rice noodles (the straight to wok ones are good for this)
300g bean sprouts
2 tbsps dark soy sauce
2 tbsps fish sauce
1 tsp palm sugar
1 tsp lime juice
1 large handful coriander
Roasted peanuts, to garnish
1. Chop the garlic and put into a wok on a high heat with a tablespoon of the oil.Throw in the prawns and stir fry until the prawns are cooked through, then transfer to a bowl.
2. Add a little more oil to the wok, then beat the eggs together lightly, season with salt and pepper, and tip into the wok, moving it around until it creates a thin layer. It won’t take long to cook, and once done cut it into small chunks using your wooden spoon and then transfer to the bowl with the prawns.
3. Add the chilli flakes to the wok – about three quarters of a teaspoon will make it moderately spicy, add more or less to your taste.
4. Add the noodles, beansprouts, soy sauce, fish sauce, palm sugar and lime juice to the wok and stir fry until all of the ingredients are heated through.
5. Add the chopped coriander, prawns and egg and then stir through, then turn off the heat.
6. To serve, top each bowl with a little more coriander and a sprinkling of the peanuts. Yum!