This flavoursome dish is true comfort food in my book and perfect for a fast after-work dish.
- 200g flat rice stick noodles
- 1 tbsp tamarind purée
- 2 tbsp fish sauce
- 2 tbsp palm sugar, shaved
- Juice of 1 lime or lemon
- 2 tbsp rice bran oil
- 3 spring onions (use green bits too), sliced diagonally and thinly
- 1 fresh red chilli, de-seeded and finely chopped
- 2 cloves garlic, peeled and roughly chopped
- 2 eggs
- 3 handfuls fresh bean sprouts
- Small handful fresh coriander, chopped
- ¼ cup peanuts, dry roasted and coarsely chopped
- Lime or lemon wedges, plus extra chopped peanuts, chilli and coriander, to serve
- In a bowl, soften noodles by covering with boiling water and leaving to soak for about 15 minutes. Rinse, drain and set aside. They should be firm to the bite at this stage.
- To make the sauce, put tamarind purée, fish sauce, palm sugar and lime juice in a small pot. Stir and bring to a simmer.
- You are ready to start the fast and furious cooking of pad Thai. Heat a large, thin-bottomed pan over high heat, then add the oil. Add spring onions, chilli and garlic, then stir-fry for 1 minute.
- Add rice noodles and stir-fry until these are hot.
- Add sauce and cook for 3-4 minutes, moving the noodles around the pan to avoid sticking and get them coated in sauce. If the sauce evaporates too quickly and your noodles aren’t quite ready, add a little water.
- When noodles are softened (but not soggy) and well coated, push them to one side and crack your eggs into the space. Cook eggs, scrambling with a fork, until just cooked, then stir through the noodles.
- Add bean sprouts, coriander, chopped peanuts and a squeeze of lemon juice. Toss well and serve, garnished with lime or lemon wedges and extra peanuts, chilli and coriander.
By Nici Wickes