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Pad Thai with prawns
Fruit and vegetables
1 tsp dried red
chilli
flakes
70g/2½oz
beansprouts
½ tbsp Chinese preserved turnip or
radish
, finely chopped (optional, see Recipe Tip)
1
lime
, ½ juiced and ¼ cut into a wedge to serve
1
spring onion
or 10g garlic chives, sliced
3-4
fresh coriander
leaves
½
shallot
, finely sliced
1
garlic
clove, finely chopped
Tins, packets and jars
75g/2¾oz medium dried
rice noodles
1 tbsp
tamarind
paste
Cooking ingredients
2 tbsp
vegetable oil
½ tsp
sugar
25g/1oz
peanuts
, roughly chopped
pinch of
salt
1 tbsp
vegetable oil
1 tbsp
rice vinegar
1 tbsp
fish sauce
pinch
white pepper
Dairy, eggs and chilled
25g/1oz firm
tofu
, cut into matchsticks
2 free-range
eggs
Meat, fish and poultry
125g/4½oz raw king
prawns
, heads and shells removed and deveined
Other
2 tbsp coconut
palm sugar
Back to recipe
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