PRAWN PAD THAI (serves 2-3)
200g rice noodles, the white, vermicelli style
2 tbsp olive or coconut oil
2 eggs, beaten
pinch of sea salt & black pepper
2 large garlic cloves, chopped
1 tsp granulated sugar
1 tbsp fish sauce
2 tbsp oyster sauce
6 spring onions, sliced diagonally
1 red chilli (leave the seeds in for additional heat)
15g coriander, chopped to include the stems
250g cooked coldwater prawns, drained
100g dry roasted peanuts, chopped slightly.
To begin, set a saucepan of water to boil. Once boiling, add the rice noodles and remove from the heat. As soon as the noodles have softened, but before being fully cooked - around a minute and a half - drain well and run under cold water to stop the cooking process. Set aside to drain fully.
Add a pinch of sea salt & black pepper to the beaten egg and stir through. Heat the oil in a wok over a moderate heat and once the oil appears to shimmer slightly, add the beaten egg and stir gently to form an omelette. Reduce the heat to low, so as not to burn the underside of the omelette and once formed and set, remove from the pan with a slotted spoon so as to keep the majority of the oil in the pan, onto a plate to keep warm.
Still over a gentle heat, add the chopped garlic to the wok and stir fry it very gently until the pieces have turned a gentle golden colour. Don't rush this process, or the garlic will burn and become bitter. Slow and steady wins the day.
Next, add the sugar, fish sauce, oyster sauce and lime juice, along with the spring onions, chilli, beansprouts and three quarters of the coriander. Increase the heat to moderate and stir regularly as the onions soften and cook. This should take no more than around 4-5 minutes.
Add the cooked prawns, the drained noodles and a third of the peanuts and stir and toss to combine and heat through. Keep the contents of the pan moving, so that nothing catches on the underside and the noodles combine well with the other ingredients.
Once well mixed, serve into warmed bowls and garnish with the remaining peanuts and chopped coriander.
Tuck in and enjoy!