Pad Thai
I had my work cut out using everyday ingredients to simplify this complex dish. But I replicated the balance of sweet palm sugar with a hint of chilli spice and salty fish sauce with my new secret ingredient: peanut butter!
Ingredients
Flat rice noodles
Sesame oil
1 clove garlic, sliced
Pinch of chilli flakes
¼ red onion, sliced
A few slices of carrot, julienned
1 spring onion, roughly chopped
Small handful of prawns, cooked and peeled
1 tablespoon of crunchy peanut butter
1 egg
Splash of soy sauce
Recipe
Pre-cook/soak the rice noodles as per instructions.
Over a high heat, add a glug of sesame oil to a pan. Then add the garlic, chilli flakes and red onion. Allow 30 seconds for the pan to get back to temperature and then add the carrot and spring onion. Next add the prawns and 1 tablespoon of peanut butter. Continue to stir fry for a minute or so until everything is cooked before pushing everything to one side of the pan and cracking an egg into the empty side. When the egg is 80% cooked, scramble and then mix with the rest of the pan, also adding the noodles. Finish with a generous glug of soy sauce and serve immediately.