Super-simple pad Thai
1 stick of lemongrass
100g medium rice noodles
75g fresh or frozen peas
50g sugar snap peas
1 clove of garlic
½ a fresh red chilli
½ a bunch of spring onions
¼ of a bunch of fresh coriander
1½ tablespoons unsalted peanuts
100g raw peeled king prawns, from sustainable sources
1 large free-range egg
1 tablespoon low-salt soy sauce
1 tablespoon sweet chilli sauce
Bash and add the lemongrass to a medium stewpot. Half fill water, bring to the boil, then reduce to a simmer for around 10 minutes to infuse. Turn off the heat, add the noodles, peas and sugar snap peas, then leave for 3–4 minutes, or until the noodles are tender. Drain, rinse under cold water and set aside, discarding the lemongrass.
Run a knife down the back of the prawns and pull out the veins. Peel the garlic and finely slice it along with the chilli (deseed for a milder heat). Trim and finely slice the spring onions, then pick the coriander leaves and finely chop the stalks. Toast the peanuts in a dry medium non-stick frying pan over a medium heat until golden, then tip into a small bowl. Place the pan back on a high heat and add 1 tablespoon of oil. Once hot, add the garlic, chilli and coriander stalks and cook for 1 minute, or until golden, stirring continuously. Next, add the prawns and cook for a further minute, or until cooked through.
Add the drained noodles and veg to the pan with the beansprouts and spring onions, then toss to combine. Beat the egg in a small bowl, push everything to one side of the pan and pour in the egg. Stir continuously for 1 minute, or until cooked, then toss together. Add the peanuts, soy and sweet chilli sauce and toss to coat. Season to taste with more soy if you like, then divide between four bowls, scatter over the coriander leaves and serve with wedges of lime for squeezing over.