Stir-fried Noodles Thai-style

Name: Stir-fried Noodles Thai-style
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 large fresh red or green Thai chillies, seeded and chopped; 175 g (6 oz) fresh beansprouts; 2 eggs, beaten; ½ teaspoon freshly ground black pepper; 1 lime, cut into wedges; 2 tablespoons fish sauce; 1 teaspoon sugar; 1 tablespoon light soy sauce; 1 tablespoon lime juice; 450 g (1 lb) raw prawns; 225 g (8 oz) wide dried rice noodles; 3 tablespoons coarsely chopped roasted peanuts; 3 spring onions, sliced on the diagonal; 3 tablespoons coarsely chopped fresh coriander; 1 teaspoon dried chilli flakes; 3 tablespoons coarsely chopped garlic; 3 tablespoons finely sliced shallots; 2 tablespoons groundnut (peanut) oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

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.

Ingredients

225 g (8 oz) wide dried rice noodles
450 g (1

Asia
Thailand
Dinner
Fish course
Pescatarian
South East Asia
Spicy

Method

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 1 tablespoon of salt, then rinse well and pat dry with kitche