John Torode's speedy prawn pad Thai
John Torode's taking the stress out of weeknight meal planning with his speedy Prawn Pad Thai - a delicious mix of hot, sour and salty flavours in every mouthful which can be rustled up for the family in no time at all.
Serves: 4
Ingredients
600g thick dried flat rice noodles (banh pho)100g peeled garlicHandful coriander root 100g peeled ginger100ml vegetable oil 20g raw medium sized prawns, peeled30g palm or brown sugar 1 bunch spring onions, cut on the bias, whites and greens separated 2 eggs 50ml fish sauce60ml oyster sauce600g bean shoots 20ml lime juice
To garnish: 150g preserved turnip or pickled daikon radish, finely chopped3 long red chillies, deseeded and finely chopped 1 bunch coriander, picked 100g roasted peanuts, peeled and crushed
Method
1. Soak the rice noodles in cold water for up to 2 hours and drain. Set to one side.
2. Use a pestle and mortar to bash together the garlic, coriander root, ginger to make a paste. Pour the oil into a wok set over a high heat. When hot and simmering, add the fresh paste, and stir for a few moments, to cook slightly and become fragrant.
3. Add the prawns and cook for 30 seconds so they begin to colour. Add the sugar and the whites of the spring onions and cook for another 30 seconds or so.
4. Pour in the oyster and fish sauce, stir, and add the drained noodles. Stir thoroughly to combine, then crack in the eggs and toss well - the eggs will bind the sauce.
5. Add the bean shoots and stir through, then turn off the heat and pour in the lime juice. Toss well.
6. Put the noodles into a serving dish and finish with the greens of the spring onion, finely chopped pickled turnip, the sliced red chilli, picked coriander and roasted peanuts on top.