Ingredients
- 3tbs tamarind paste
- 3tbs soft brown sugar
- 3tbs fish sauce
- 3tbs rice wine vinegar
- 3tbs water
- 1tbs vegetable oil
- 50g salted peanuts
- 4 garlic cloves, sliced
- 1tbs chilli flakes
- 12 raw tiger prawns, de-shelled
- 2 spring onions, sliced
- 1 onion, finely sliced
- 2 whole eggs
- 100g leftover cooked chicken, sliced
- 200g rice noodles, precooked
- Coriander leaves, to garnish
- Sliced spring onion, to garnish
- Sliced red chilli, to garnish
- 1/2 red onion, sliced
- 1 lime
- Begin by making the sauce. Add the tamarind paste, brown sugar, fish sauce, vinegar and water to a pan and bring to the boil, then remove from the heat and set aside for later.
- Next, make the dried seasoning. Put the oil in a pan on a medium heat and begin roasting the peanuts for one minute, then add the garlic and dried chilli flakes and cook until the nuts and garlic are golden brown. Add the mix to a blender with some extra oil, if needed, blitz to a rough crumb texture and set aside.
- Place a large nonstick pan on a high heat and have all your ingredients ready; this will all come together quickly. Add some oil and cook the prawns on both sides for one minute until pink. Next, add the spring onions, onion and eggs along with half the dried seasoning and cook for two minutes until the egg is cooked. Fold in the precooked noodles and toss.
- Now add the sauce and allow it to coat the noodles, then spoon the noodles into bowls.
- Garnish the pad Thai with some coriander leaves, spring onions, red chilli, and red onion. Sprinkle some more dried peanuts on top and serve with a lime wedge.
