Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket.
1 tbsp vegetable oil
2 large banana shallots, finely sliced
2 red chillies, sliced
3 garlic cloves, finely chopped
5cm/2in piece ginger, grated
20 peeled tiger prawns
150g/5oz Tenderstem broccoli
3 carrots, finely sliced
400g/14oz rice noodles, cooked according to packet instructions
3 tbsp tamarind paste
3 tbsp fish sauce (nam pla)
2 tbsp soy sauce
¼ tsp freshly ground white pepper
2 limes, juice only
3 tbsp roughly chopped coriander
2 tbsp roasted salted peanuts, crushed
Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.
Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.
Cook for 1-2 minutes until hot then finish with the coriander.
Divide the pad Thai among four serving plates and sprinkle with crushed peanuts.
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Cyrus Todiwala and Tony Singh presents, with help from chef Daniel Galmiche.