Pad Thai

The real beauty of this recipe is that is refreshing light and very, very tasty.  All the real cooking shill is to have the right authentic ingredients to make this dish.  And now they are just common place on the supermarket shelves that you can get them in almost every town in the country now.  This simple noodle stir fry is excellent as a starter or as a main course so I highly recommend that you give this a try.

You will need

1 tbsp dried shrimps

100g dried rice stick noodles

3 tbsp vegetable oil

2 eggs

2 garlic cloves

200g small fresh prawns

100g bean sprouts

2 spring onion

3 tbsp Thai fish sauce

1 tbsp Thai chilli sauce

2 tbsp limejuice

1 tbsp palm or brown sugar

2 tbsp roasted peanuts

2 tbsp coriander sprigs

1 lime, quartered

First of all you need to cook your noodles, this is easily take them put them in a blow and just pore some boiling water over them.  Once they have rehydrated drain the water off and run them under cold water to stop the cooking and set them to one side.

Now take your eggs and make a little omelette, what you want is to make a thin rather flat omelette that you then cut in tow strips.

Now get your dried ships and grind them up a little.  Add to them the garlic palm sugar and grind a little more.  Then chop your spring onions and coriander and you are ready you start cooking.

Now you need to get your wok on the stove and the rest will come together in seconds.  Add the oil to the wok so it is smoking hot.  Add the garlic and dried prawn mix and let this cook for a bit then throw in the prawns and just cook them then.  Then add the noodles, omelette strips, bean sprouts, spring onions, fish sauce, ketchup, lime juice and chilli sauce.  Keep every thing moving so it all warms through at the same time so just keep stirring.

Once every thing is cooked serve in a bowl with some more chopped coriander and the peanuts, crushed.  Also you can set a few lemon wedges a round the dish as well.

And that is that my Pad Thai