Donal Skehan: Quick Pad Thai

This is one of the most famous Thai dishes and appears on menus throughout the world – and rightly so, as it’s a speedy supper full of deep layers of aromatic flavour. I have, perhaps controversially, left out the traditional addition of tamarind water and pickled radish, but this simple, convenient variation is wonderfully satisfying. Soak the noodles in warm water until soft. Drain and set aside.

Use a pestle and mortar (or chop very finely with a sharp knife) to make a paste from the garlic, coriander roots/stalks, red chilli and lime zest.

Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add in the paste and fry for about one minute until it becomes aromatic.

Add in the prawns and half of the bean sprouts and spring onions and cook for two minutes, stirring to coat the ingredients fully in the paste.

Add in the drained noodles and mix through. Add the lime juice, fish sauce and brown sugar and cook for another two minutes.

Pour in the beaten egg and mix through the noodles until it is just cooked.

Tumble the noodles out on to serving plates and serve, garnished with coriander leaves, lime wedges, chopped salted peanuts and the remaining spring onions and bean sprouts.