Phat Thai

Shopping list

• 250 g dried flat rice noodles — 5mm wide

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• 200 g raw king prawns — peeled and deveined

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• 150 g firm tofu — cut into small cubes

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• 2 piece eggs — lightly beaten

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• 3 clove garlic cloves — finely chopped

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• 1 piece shallot — finely sliced

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• 100 g beansprouts

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• 3 piece spring onions — cut into 3cm lengths

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• 2 tbsp tamarind paste

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• 2 tbsp fish sauce

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• 2 tbsp palm sugar — or soft brown sugar

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• 3 tbsp vegetable oil

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• 0.5 tsp dried chilli flakes — optional

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• 30 g roasted peanuts — roughly chopped

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• 1 piece lime — cut into wedges

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Step by step

1. 1

   Soak the rice noodles in warm water for 20– 25 minutes until pliable but still firm. Drain well.

2. 2

   In a small bowl, mix the tamarind paste, fish sauce, and palm sugar until the sugar dissolves.

3. 3

   Heat a wok over high heat until smoking. Add 1 tablespoon of oil and swirl to coat.

4. 4

   Add the tofu cubes and stir-fry for 3– 4 minutes until golden on all sides. Remove and set aside.

5. 5

   Add another tablespoon of oil. Add the prawns and stir-fry for 2 minutes until just pink. Remove and set aside with the tofu.

6. 6

   Add the remaining oil. Fry the garlic and shallot for 30 seconds until fragrant.

7. 7

   Push the aromatics to the side, pour in the beaten eggs, and scramble quickly until just set, about 1 minute.

8. 8

   Add the drained noodles and the tamarind sauce mixture. Toss vigorously for 2– 3 minutes until the noodles are soft and coated.

9. 9

   Return the tofu and prawns to the wok. Add the beansprouts, spring onions, and chilli flakes. Toss for 1 minute.

10. 10

    Remove from heat and serve immediately, garnished with chopped peanuts and lime wedges on the side.