Recipe – Pad Thai noodles

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Serves 4

Ingredients

2 tbsp ground nut oil

20 tiger prawns uncooked, shelled and cleaned

2 garlic cloves, chopped

250g medium rice noodles soaked in boiling

water for 5 minutes and drained

2 eggs lightly beaten

4 tbsp Thai sweet and sour sauce

1 tsp Thai fish sauce

Juice of ½ a lemon or lime

1 tbsp sugar

1 tsp grated pickled mooli*

125g bean sprouts

20g roast peanuts coarsely chopped

Garnish

6 spring onions or Thai chives cut into 30 mm

slanted strips

1 dsp chilli flakes

1 small bunch fresh coriander chopped

In a wok, heat the oil and quickly fry the prawns for 2 minutes. Remove when cooked with a slotted spoon, leaving the oil in the pan.

Reheat the wok, add the garlic and fry for ½ minute. Stir in the noodles and toss, pour in the egg and gently stir to retain pieces of cooked egg. Add the two sauces, lime juice, sugar, mooli and prawns.

Heat and stir in the bean sprouts, cook for 1 minute, toss in the peanuts. Divide into dishes and sprinkle with the spring onions or chives, chilli flakes and coriander.

* mooli is a long white Japanese vegetable of the radish family, also known as daikon.

Delicious with an Alsace Riesling or an Alsace Pinot Blanc

For more information on Alsace Wines, visit www.alsacewine.com

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