Pad Thai
Pad Thai's magic lies in balancing four opposing forces: sour lime, salty fish sauce, sweet muscovado sugar, and hot cayenne pepper. Tiger prawns add briny sweetness that deepens rather than competes with these flavors. The technique matters as much as ingredients,high heat and constant motion keep noodles from clumping while creating those essential charred edges. This dish rewards confident cooking and tastes best eaten immediately, still steaming.
Instructions
step 1 Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water. step 2 Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well.
Have all the other ingredients ready by the cooker. step 3 Heat the oil and fry the prawns until warmed through.
Add the spring onions and noodles and toss around.
Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander.
Cook for 1 minute until everything is heated through. step 4 Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce..
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