Pad Thai with Shrimp

Ingredients

Quantities are for one portion.

• 50 gbean sprouts
• 1 tbspvegetable oil
• 20 gpeanuts, crushed
• 1egg
• 70 gdry flat rice noodles
• 150 graw prawns, peeled and deveined
• 1lime, cut into wedges
• 2 tbsppad thai sauce (tamarind/fish sauce/sugar base)

Method

1. Soak the dry flat rice noodles in warm water until they turn pliable but still firm, then drain.
2. Heat the vegetable oil in a large wok over very high heat. Quick-fry the raw prawns until they just turn pink, then remove them so they don't overcook.
3. Crack the egg directly into the hot wok. Scramble it rapidly.
4. Add the drained rice noodles to the wok along with the Pad Thai sauce. Toss to coat the noodles and soften them.
5. Return the prawns to the wok. Add half the bean sprouts and half the crushed peanuts. Stir-fry for one minute.
6. Plate the hot noodles immediately.
7. Garnish the plate with the remaining raw bean sprouts, the rest of the crushed peanuts, and a fresh lime wedge to squeeze over the dish.