Rachel’s Easy Pad Thai with Bean Vermicelli Noodles

Ingredients: Serves 4

1 pack bean vermicelli noodles
20 ml (1tbs) peanut oil
2 cloves garlic, chopped
4 spring onions, sliced, plus extra to garnish
2 red chillies, seeded, chopped
150g green prawns, peeled, with tails on
40ml (2 tbs) fish sauce
2 teaspoons red curry paste
40ml (2 tbs) lime juice
2 eggs, lightly beaten
1/4 cup chopped fresh coriander
1/2 cup trimmed beansprouts
1/4 cup roasted chopped peanuts, to garnish
Fried shallots, to garnishPlace noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.Heat the oil in a wok over high heat. Add the garlic, onion, red curry paste and chilli and stir-fry quickly for a few seconds.
Add the prawns and cook for 1 minute, then add the fish sauce, lime juice and egg ( you could also add some deep fried tofu, or mince turkey). If you like a more sour flavour then add some tamarind pulp or paste.Cook, stirring, for a further minute until combined, then toss in the coriander and beansprouts. The stir through the noodles

Pile into serving bowls and garnish with peanuts, onions and fried shallots
Yummy – guess what we’re having for dinner tonight?!

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