Fragrant prawn pad Thai
Dean Edwards is back on the streets, making fast and filling food that really hits the spot - and this week he's bringing us his gourmet-to-go pad Thai.
Serves 4
Ingredients
For the pad Thai sauce
1 tbsp tamarind paste2 tbsp dark brown sugar2 tbsp soy sauce2 tbsp water3 cloves garlic, crushed2 x 200g packs ready to wok rice noodles200g uncooked prawns, de-veined2 eggs, beaten
For the garnish
Fresh coriander, chopped20g crushed peanuts1 tbsp dried red chilli flakes1 lime, cut into wedges
100g bean sprouts4 spring onions finely sliced
Method:
In a small pan warm the water, sugar, soy and tamarind until the sugar has dissolved then remove from the heat.
In a large non-stick wok style pan, fry the garlic and noodles for a couple of minutes. Add in the prawns and cook for a minute then toss through the sauce. Push all of the ingredients to one side of the pan and add the beaten eggs, cook for around 5 seconds then stir through the noodles.
3, Add the bean sprouts and spring onions and serve with crushed peanuts, coriander, chilli flakes and a wedge of lime.