| Prep | Cooking | Serves |
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| 30-40 mins | 10 mins | 2 Adults |
Recipe by Ben of Somerset Foodie - @somerset.foodie on Instagram
Ben says:
"The right noodles are of paramount importance to this dish, Rice Stick Noodles are the only noodles to use. The only choice is whether to use 3mm or 5mm. The first job is to soak them in cold water for around 30-40 minutes – they should be soft enough to wind around your finger, then drain.
This dish cooks pretty quickly, so have all your ingredients ready prepared and to hand, you don’t want to be scrabbling trying to roast off the peanuts whilst everything is happening.
Some people prefer a wok to cook this in, I actually prefer a flat pan – it makes it easy to cook the various elements in one pan separately, before combining everything at the end. OK, you’re set to go.
Start by heating some cold pressed rapeseed oil and add your noodles with a splash of water and steam/fry them until the water dries up and then add the Pad Thai Sauce. Keep cooking until the noodles are almost cooked, but still a little chewy. Push the noodles to the side of the pan.
Add a little more oil to the pan and fry the eggs and prawns, in separate sections of your pan. Cook the eggs until they have set on the bottom and then scramble them up, but keep cooking them until they have dried and won’t stick everything together into a big noodle cake. The prawns should now have developed a little colour.
Now it’s time to combine everything in the pan, add the beansprouts, spring onion and peanuts and stir fry until everything is combined and the beansprouts have warmed through. Tip everything out into your serving dishes and garnish with chopped chopped chives, coriander and lime wedges."
