Easy pad Thai

1. 1

   Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it).

2. 2

   Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.

3. 3

   To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.

4. 4

   To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.

5. 5

   In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.

6. 6

   To serve, scatter with crushed peanuts, coriander leaves and quartered limes.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.