Pad Thai

Method5 steps

1. 1

   Step 1: Put all the rice noodles (125 g) in a large heatproof bowl, cover with boiling water and leave for four minutes until softened, following the packet if they need longer. Drain, rinse under cold running water to refresh, then drain thoroughly and hold the actual softened noodles ready.

   Soften rice noodles in boiling water · 4 minUses 125 g rice noodles, thicker type preferred · Boiling water to cover the rice noodles for softening · Cold running water for cooling the softened noodles, then drain

2. 2

   Step 2: Mix all three tablespoons measured lime juice with all the cayenne, muscovado sugar (2 tsp) and fish sauce (2 tbsp) in a small bowl. Trim, wash and finely slice the spring onions (4); rinse the bean sprouts (140 g). Finely chop the salted peanuts (25 g) and wash the small handful of coriander leaves, dividing each into two equal portions. Wash and cut the two separate serving limes (2) into wedges. Keep these prepared ingredients and the mixed sauce ready by the cooker.

   Uses 3 tbsp lime juice for sauce (about 2 limes) · ½ tsp cayenne pepper · 2 tsp light muscovado sugar · 2 tbsp fish sauce · 4 spring onions, finely sliced in step 2 · 140 g bean sprouts · 25 g salted peanuts, finely chopped in step 2 and divided equally · 1 small handful fresh coriander leaves, washed and divided equally

3. 3

   Step 3: Heat both tablespoons vegetable oil (2 tbsp) in a wok or large frying pan. Add all the already-cooked peeled tiger prawns (200 g) and fry until thoroughly hot, reaching 74°C / 165°F if they were chilled. Add all the actual prepared spring onions and drained softened noodles and toss together.

   Uses 2 tbsp vegetable oil · 200 g already-cooked peeled tiger prawns, tails left on · Only all the prepared spring onions; keep sauce and other garnish separately · All the actual softened drained noodles

4. 4

   Step 4: Pour all the actual prepared lime-fish-sauce mixture into the noodle pan. Stir in all the prepared bean sprouts and one half each of the actual chopped peanuts and washed coriander. Cook for about one minute, continuing until the bean sprouts and whole mixture are thoroughly heated through.

   Heat dressed noodle mixture and sprouts through · 1 minUses The complete hot noodle pan · All the actual mixed lime sauce and prepared sprouts, plus half each of the chopped peanuts and coriander; keep remaining garnish and wedges separately

5. 5

   Step 5: Divide the finished noodles into two larger portions, scatter over the actual remaining half of chopped peanuts and coriander and serve with the prepared lime wedges and sweet chilli sauce as desired.

   Uses All the actual finished noodle dish · Only the reserved other half of peanuts and coriander, plus all the prepared lime wedges · Sweet chilli sauce to serve, as desired