Pad Thai

INGREDIENTS


500g thick fresh rice noodles
8 medium uncooked prawns
¼ cup (55g) brown sugar
1/3 cup (80ml) chilli sauce
1 tablespoon soy sauce
¼ cup (60ml) fish sauce
1 tablespoon tomato sauce
1½ tablespoons peanut oil
2 eggs, beaten lightly
1 tablespoon water
500g minced pork
1 large (200g) brown onion, sliced
2 cloves garlic, crushed
1/3 cup (50g) peanuts, roasted, chopped coarsely
2 cups (160g) bean sprouts
¼ cup fresh coriander leaves



METHOD


Place the noodles in a large heatproof bowl, cover with hot water and stand for 30 seconds. Gently separate the noodles then drain well. Shell and devein the prawns, leaving the tails intact. Combine the sugar and sauces in a small bowl.

Heat one teaspoon of the oil in a wok or large pan and pour in half of the combined egg and water. Swirl the heated wok to make a thin omelette and cook until just set. Transfer the omelette to a chopping board, roll it up tightly and cut into thin strips. Repeat with another teaspoon of the oil and the remaining egg mixture.

Heat half of the remaining oil in the same wok or pan and stir-fry the pork, onion and garlic until the pork is browned. Remove the mixture from the wok. Heat the remaining oil in the wok, add the prawns and stir-fry until the prawns have changed colour. Add the noodles, sauce mixture, pork mixture and remaining ingredients and stir-fry gently until hot.