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Tiscali Food and Drink
Pad Thai
Ingredients
200g / 7oz of rice stick noodles
2 tbsp of vegetable oil
1-2 tsp of minced garlic
2 eggs
125g / 4½ oz of shelled prawns
4 tbsp lemon juice
3 tbsp of fish sauce
1 tbsp of palm sugar
1 tbsp of crushed peanuts
1 tsp of shrimp paste
1 tsp of minced hot chilli
2 tbsp of tomato ketchup
1 carrot, grated
200 g / 7 oz of bean sprouts
4 spring onions, chopped
Fresh Coriander sprigs and lime wedges
Method
Cook the noodles following packet instructions. Heat the oil in a frying pan and fry the garlic.
Break the eggs in the pan and stir quickly for a few seconds. Add the noodles and stir well. Add the prawns, then stir in the lemon juice, fish sauce, palm sugar, half the peanuts, shrimp paste, chilli and tomato ketchup. Add the carrot, bean sprouts and spring onions.
Transfer on to four serving plates and sprinkle with the remaining peanuts. Garnish with coriander sprigs and lime wedges, and serve.
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