Pad Thai with Prawns


& Ginger Olive oil

  • 16 prawns, shelled and washed
  • 1 spring onion, finely chopped
  • 4 carrots, cut into sticks
  • 1 yellow bell pepper
  • 30g / 1oz fresh ginger
  • 1/3 glass of soy sauce
  • Thai noodles for pad thai
  • 2 red chillis
  • 100g / 3.5oz mangetout
  • 1 garlic clove, sliced
  • 50g / 1.75oz button mushrooms, sliced
  • 30g / 1oz peanuts, crushed, toasted and salted
  • 1/3 glass of olive oil

Heat up half the olive oil in a wok.

Add the carrots, garlic, chilli and ginger. Cook on a high heat for 5 minutes, tossing the ingredients occasionally.

Add the spring onion, mangetout, mushrooms and bell pepper.
Cook for 3 minutes, then deglaze with the soy sauce. Add the prawns.
When the prawns change colour, take off the heat and keep hot.

In a saucepan, boil 4 litres / 8.4 pints of water, then cook the noodles for 5 minutes off the heat with a pinch of salt.

Drain the noodles, add them to the wok, then heat everything up on a high heat.

Arrange in a serving bowl, then add the rest of the olive oil and ginger.

Add the peanuts and serve hot.