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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.