Easy Pad Thai

Cook up a Thai noodle stir fry



200g dried rice noodles

3tbsp groundnut oil

2 eggs, lightly beaten

2 garlic cloves, crushed

1 chilli, deseeded and chopped

400g pack prawns, defrosted if frozen

200g beansprouts, rinsed

1 bunch spring onions, roughly chopped

6tbsp Thai fish sauce

2tbsp tomato ketchup

juice 2 Fairtrade limes

2tbsp demerara sugar

4tbsp coriander leaves

4tbsp dry-roasted peanuts

1 Cover the noodles with boiling water and leave for 15 mins until they are tender.

2 Meanwhile, heat 1tbsp oil in a small non-stick pan. Add the eggs, swirl to coat the base and season. Cook for a few mins until firm. Slide a palette knife underneath to loosen it, tip on to a board, roll up and thinly slice.

3 Pour 2tbsp oil into the wok and heat. Add the garlic, chilli and prawns. Cook over a high heat for 2 mins, then add the beansprouts and spring onions and cook for another 2 mins to warm through.

4 Drain the noodles, rinse with cold water, tip into a bowl and stir in 1tbsp oil, to stop them sticking.

5 Add the noodles to the wok, pour in the fish sauce, tomato ketchup, lime juice and sugar. Toss together and warm through over a high heat. To serve, scatter with coriander leaves, peanuts and omelette slices.