Pad Thai

Ingredients

• 125g Rice Noodles
• Juice of 3 Lime
• 1/2 teaspoon Cayenne Pepper
• 2 teaspoons Muscovado Sugar
• 2 tablespoons Fish Sauce
• 2 tablespoons Vegetable Oil
• 200g Tiger Prawns
• 4 finely sliced Spring Onions
• 140g Bean Sprouts
• 25g Peanuts
• Handful Coriander
• 2 Lime
• To serve sweet chilli sauce

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Place the rice noodles in a heatproof bowl and cover with boiling water. Leave for 4 minutes, then drain and rinse under cold water.
2. Whisk together the lime juice, cayenne pepper, muscovado sugar and fish sauce in a small bowl. Set this sauce aside and get the remaining ingredients measured out near the hob.
3. Warm the oil in a wok or large frying pan and cook the prawns until heated through.
4. Add the spring onions and drained noodles to the pan and toss everything together.
5. Pour in the sauce mixture, then add the bean sprouts along with half the peanuts and half the coriander.
6. Toss over the heat for 1 minute until piping hot throughout.
7. Spoon onto a large serving plate or dish.
8. Finish with the remaining peanuts and coriander scattered over the top, then bring to the table with lime wedges and a bowl of sweet chilli sauce on the side.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.