This is a popular dish throughout the Pacific Basin. In this recipe we have used prawns but Pad Thai can be served using chicken or vegetables, so do experiment!

Difficulty rating: Easy

Serves: 4

Ingredients:
4 oz bean sprouts
8 oz noodles
2 medium sized eggs, beaten
8 oz large prawns
1 tbsp vegetable oil
1 tsp palm sugar (you can use brown sugar as an alternative)
1 red pepper, deseeded and cut into thin strips
2 red birds eye chillies
6 spring onions, roughly chopped
2oz peanuts, unsalted
1 clove of garlic, crushed
1 tsp lime juice
2 oz fresh coriander
Dash of fish sauce

Method:
Cook the noodles as per the packets instructions. Once drained rinse in cold water to stop the cooking process (or they will go stodgy). Heat the oil in a wok, and stir fry the spring onions, garlic, chilli for 3 -4 min before adding the red pepper. Cook for a further 3 min. Form a well in the middle of the wok by moving the ingredients to the side. Add the egg to the well and leave for 30 seconds until the egg starts to form. Then vigorously stir fry to finish the cooking and fully incorporate. Next add the bean sprouts, noodles, prawns, lime juice, fish sauce and palm sugar and stir fry for 2- 3 min. Serve immediately.