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Pad Thai
Serves 4
| 3 cloves garlic | |
| 4 spring onions | |
| 200 g (6 1/2 oz) beancurd |  |
| 300 g (10 oz) soy bean sprouts | |
| 100 g (3 1/2 oz) prawns, peeled | |
| 300 g (6 1/2 oz) rice noodles | |
| 6 tb oil | |
| 2 eggs | |
| 2 tb rice vinegar | |
| 3 tb sugar | |
| 2 tb light soy sauce | |
| 2 tb fish sauce | |
= available at Asian grocers
Takes 40 minutes
- Dice beancurd, wash soy bean sprouts, cut spring onions into 2 cm long pieces, chop garlic.
- In pot bring water to boil and simmer noodles for five minutes. Drain noodles and wash with cold water.
- Heat oil in a wok or a pan. Add garlic, spring onions, prawns and beancurd and stir-fry two minutes.
- Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and beancurd.
- Add noodles, bean sprouts, vinegar, sugar, soy sauce and fish sauce and stir well.
