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Phad Thai

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Serves: 4
10 or 20 raw tiger prawns or small prawns, peeled and deveined
200g / 7 oz medium-thickness dried rice noodles
1 tablespoon dried shrimp
1-2 tablespoons vegetable oil
2 garlic cloves, crushed
1 small red chilli, finely chopped
2 tablespoons grated palm sugar or soft brown sugar
3 tablespoons lemon juice
2 tablespoons fish sauce
4 tablespoons peanuts, toasted and roughly chopped
3 spring onions, sliced on the diagonal
90g / 3 1/4 oz bean sprouts, tails trimmed
3 tablespoons coriander leaves lemon wedges to serve.

If using tiger prawns, chop each one into three or four pieces, depending on size. Put the rice noodles in a bowl and cover with boiling water. Put the dried shrimp in a cup and cover with boiling water. Leave both to soak for 10 minutes, then drain. Make sure you have all the other ingredients at the ready before you start cooking.

Heat the oil in a wok over high heat until smoking. Add the beaten egg and cook for 30 seconds, then stir to break into small pieces. Add the garlic, chilli and prawns and cook for 15 seconds, stirring all the time.

Add the sugar, lemon juice and fish sauce and cook for 15 seconds, stirring and tossing in the wok. Tip in the noodles, dried shrimp and 3 tablespoons of the peanuts. Toss together in the wok to heat through before adding the spring onion and bean sprouts. Cook for a further 30 seconds, then tip onto a serving plate and scatter the coriander and remaining peanuts over the top. Serve immediately with the lemon wedges.

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