Takeaway Favourites Without the Calories
331 calories per serving
Prep: 20 minutes
Cook: 16–18 minutes
© 2020 Justine Pattison / Orion Books · Reproduced with permission. · Takeaway Favourites - all published by Orion Books in paperback & eBook, priced £14.99/£7.99 in March 2015. Photography by Cristian Barnett For further information, go to www.orionbooks.co.uk
You Will Need
This is about as close to a takeaway pad thai as I’ve ever tasted. Get everything measured out and ready before you start as you need to be able to cook this dish quickly over a high heat. The slight caramelisation of the vegetables and noodles in the sweet and salty sauce is what gives the dish its deep savoury flavour.
Half fill a large saucepan with water and bring to the boil. Add the noodles in 3–4 batches and stir well after each addition. Return to the boil and cook for 3–4 minutes or until just tender. You may need to use a fork to stir the noodles as they cook.
Drain the noodles in a colander and toss with the teaspoon of oil to stop the strands sticking together, then put to one side. Mix the fish sauce, lime juice and sugar in a small bowl.
Pour the remaining tablespoon of oil into a large wok or non-stick frying pan and stir-fry the red onion over a medium heat for 2 minutes. Add the garlic and chilli flakes and cook for 30 seconds more. Push all the vegetables to one side of the pan.
Pour the beaten eggs into the pan and allow to cook into a thin omelette on the bottom. This should take 30–40 seconds. Just before the egg is completely set, use a wooden spoon to roughly chop it.
Immediately add the prawns, cooked noodles, peanuts, spring onions and fish sauce mixture. Increase the heat to its highest setting and stir-fry together for 2 minutes. Toss all the ingredients with tongs or 2 wooden spoons as you stir-fry to make sure everything is thoroughly hot and well mixed.
Add the bean sprouts and coriander and stir-fry for 2–3 minutes more or until the noodles and eggs are lightly browned in places. Divide between warmed plates or bowls using tongs. Serve with extra fish sauce and soy sauce.