I had 300g of prawns in the freezer when I fancied some Pad Thai. I didn't have the proper fat noodles so I improvised with Rice Vermicelli. I walked about the garden and gathered a stick of lemon grass and lots of herbs to go with some brocolli, a few carrots and some bok choy leaves (still bolting even in the middle of winter!).
I dug out my small grinder attachment for my Stick Mixer and
1. Roughly chopped a handful of unsalted roasted peants, put aside
2. Finely minced the lemon grass, 4 cloves garlic and thumb-sized knob of ginger all chopped roughly first. Meanwhile:
3. Soak the noodles in Boiling water till just flexible (5-10 mins). Cut up into manageable lengths
4. Make a sauce with 1 tlbs hot chilli sauce, 2 tlbs sweet chilli sauce, 1 tbls tamarind puree, 1 tlbs fish sauce and 1 tsp brown sugar
5. Stirfry Prawns, brocolli and carrot with 2/3 of the garlic/ginger/lemongrass mixture until nearly done.
Add drained noodles, roughly chopped bok choy and all the sauce. Toss about well for a few minutes and
6: The last 1/3 of garlic mix and about a cup of herbs - I used corriander, mint and garlic chives. Toss in all through till nice and hot. Serve into a deep bowl and top with the reserved chopped peanuts.
This was delicous and made all the easier as Glen stirfried while I chopped and poured the wine.