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    Thai Fried Prawn and Peanut Noodles

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    Thai Fried Prawn and Peanut Noodles

    This is my version of pad thai; a comforting dish of chilli-spiked rice noodles with a sharp lime edge that makes it irresistible. Rice noodles go slimy in a second, so they really only need a quick soak before stir-frying.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 200g bean sprouts
    • 2 medium eggs, beaten
    • 6 salad onions, green stems trimmed and discarded, sliced
    • 3 garlic cloves, crushed
    • 250g raw tiger prawns, peeled
    • 2 tbsp sunflower oil
    • ½ tsp chilli flakes
    • 2 tbsp demerara sugar
    • 2 tbsp tamarind paste
    • 3 tbsp Thai fish sauce
    • 100g medium rice noodles
    • Garnish
    • 1 Lime, cut into 4 wedges
    • 4 sprigs Fresh coriander
    • 2 tbsp Roasted peanuts, chopped


    1. Soak the noodles in boiling water for 6 minutes. Mix together the fish sauce, tamarind, sugar and chilli in a jug. Heat the oil in a wok and stir-fry the prawns, garlic and half the onions for 2 minutes. Drain the noodles and add them to the pan, along with the sauce. Push the noodles to one side. Add the egg, lightly scramble it, then mix it in with the rest of the noodles. Add the bean sprouts, the rest of the salad onions and give it one last stir over the heat. Remove from the heat and tip into a serving bowl. Scatter with peanuts, coriander and lime wedges.

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