Can Mummy Make Pad Thai?

There are a few dishes I'm desperate to know how to make, simply because I love eating them so much! Pad Thai is one of them. Thailand is one of my favourite places in the world. The first time I tried it, I wasn't as adventurous with food as I am now, and I was blown away by the flavours. I've been reluctant to order it in the UK after forcing my way through a really disappointing interpretation of this classic Thai dish from a local Chinese takeaway restaurant. 

I looked at loads of Pad Thai recipes - in books and online - to decide what ingredients I wanted to use. 

(to serve 2-3)

2 tbsp oil

2 eggs, lightly beaten

Small bunch spring onions

Raw tiger prawns

500g egg noodles

3 tbsp caster sugar

Pinch of salt

1 tbsp dark soy sauce

1 tbsp oyster sauce

150g beansprouts

Handful of peanuts

2 small red chilies

2 small green chilies

3 tbsp taramind paste

1/2 a lime

1. Trim and slice the spring onions and chop the chilies.

2. Toast the peanuts in a pan for a couple of minutes, roughly crush on a chopping board and set aside.

3. Add oil to a small frying pan and crack in the eggs. Break up the yolks and whites and swirl them around to make a thin omelette. Transfer onto a plate, slice into thin strips and set aside.

4. Add oil to a wok, add the spring onions and cook for a couple of minutes. Add a little more oil and add the prawns. Cook until they start to turn pink.

5. Add the noodles and around 100ml of water. Cook noodles until they soften.

6. Add the sugar, salt, soy sauce, oyster sauce, beansprouts, peanuts, chilies and tamarind paste. Cook for a few minutes, mixing gently. 

7. Add the omelette strips and mix. 

8. Add a squeeze of lime juice.  

I was so pleased with how this turned out! As you can see, I wasn't the only one...Little J's first taste of Thailand!