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    Pad Thai, Chiva-Som Style

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    Pad Thai, Chiva-Som Style

    • Preparation time: 10 minutes
    • Cooking time: 7 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 4


    • 250g dried rice noodles
    • 1 tsp sunflower oil
    • 1 clove garlic, crushed
    • 2 tbsp chopped fresh, raw, shelled prawns
    • 150g raw, peeled tiger prawns
    • 125g tofu, cubed
    • 2 egg whites
    • 2 tbsp rice vinegar
    • 1 tbsp sugar
    • 2 tbsp light soy sauce or nam pla (fish sauce)
    • 4 spring onions, finely chopped
    • 100g beansprouts
    • 2 tbsp chopped roasted peanuts
    • 1 fresh red chilli, shredded and deseeded (add to taste)
    • 1 lime, juiced (optional)


    1. Soak the dried noodles for 2-3 minutes in hot water. Drain.
    2. Heat the oil in a wok or large, heavy-based, non-stick pan until it smokes. Add the crushed garlic and fry for 15 seconds. Add the prawns and cook for 1-2 minutes. Add the tofu. Lightly beat the egg whites and add them too. Toss to cook quickly. Add the noodles, vinegar, sugar and soy sauce or nam pla. Toss well.
    3. Add ¾ of the chopped spring onions, along with the beansprouts and nuts. Cook for 2 minutes, stirring carefully. Add the lime juice if using. Adjust the seasoning if necessary. Garnish with the remaining spring onion and shredded fresh chilli, if using. Serve.

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