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Khao San Road Pad Thai

From: Come Dine With Me, West Midland - Lucy
Serves 5

400g cooked king prawns
2 chillies, chopped
Juice of ½ lime
Handful of fresh coriander, chopped
Oil, for frying
1 bunch spring onions, sliced
1 small onion, sliced
3 cloves garlic, sliced
Stir fry veg, including pak choi, mushrooms, cabbage, bean sprouts
300g flat rice noodles, prepared according to packet instructions
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp brown sugar
2 tsp taramind paste
1 egg, beaten
Small handful of sesame seeds
150g peanuts, crushed

1.Place the prawns in a bowl and toss with the chilli, lime juice and some of the coriander. Set aside to marinate while you prepare the rest of the dish.

2.Heat a large wok until hot, add some oil and stir-fry the spring onion, onion, garlic and remaining coriander for a few minutes. Add the remaining vegetables and stir-fry for 3-4 minutes before adding the noodles.

3.Add the soy sauces, fish sauce, oyster sauce, sugar and tamarind and stir to combine. Add the egg stir-fry for a minute or so.

4.Divide between serving plates and scatter with the prawns and sesame seeds. Served with the crushed peanuts on the side and little bowls with some extra soy sauce and chillies in.