This is probably the best-known Thai dish outside of Thailand – commonly known as paad Thai. No wonder it is so popular: delectable rice noodles simply stir-fried with chillies and other Thai flavours. A quick easy meal that has as many varieties as there are cooks.
Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with
Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the prawns and stir-fry for about 2 minutes. Remove the prawns with a slotted spoon and set aside. Reheat the wok, add the garlic, shallots and chillies and stir-fry for 1 minute, then add the noodles and stir-fry for another minute. Finally, add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and pepper and continue to stir-fry for 3 minutes. Then return the prawns to the wok, mix well and stir-fry for 2 minutes.
Turn the mixture onto a warm platter. Garnish with lime wedges, coriander, spring onions, peanuts and chilli flakes and serve at once.
© 2001 Ken Hom. All rights reserved.