Ingredients 1 packet of cooked flat noodles 2 tbsp vegetable oil 2 cloves garlic, chopped 1 tbsp sugar 2 tbsp soy sauce 1 tbsp tamarind paste 2 eggs beaten 200 gms frozen peas 400 gms sliced cabbage 1 bunch spring onions sliced Juice of 2 limes 100 gms crushed salted peanuts 250 gms peeled and deveined prawns (can be substituted for chicken) Bean sprouts To serve: Fish Sauce Sweet Thai Chili Sauce • Heat the oil in a large wok or frying pan, add the garlic, cabbage and white spring onion and fry for a few minutes. Next, add the prawns and stir well. Separately, in a bowl, mix together the sugar, soy sauce, tamarind paste and lime juice. • Shift the veggies and prawns to one side, add in the beaten egg and gently scramble before adding your noodles and tossing the mixture together. • Stir in the peas, sauce mixture, half the peanuts and combine well. Plate the pad thai, topped off with peanuts and a side of fresh bean sprouts. PLAYFUL PAD THAI www.womanthismonth.com June 2021 53
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