This isn’t your authentic Pad Thai recipe, but it’s a simple twist on it that tastes very similar and uses easily accessible ingredients that we have here in Ireland. You can always substitute your favourite meats like chicken or beef if you don’t like prawns. Most supermarkets now stock smoked garlic and baby spring onions. But if it happens that they don’t, just use the ordinary varieties, giving the spring onions a small chop.
200g rice noodles
2 cloves of smoked garlic
a handful of coriander,
leaves and stalks separated
¼ stick of lemon grass
1 red chilli
10 Dublin bay prawns
shelled and de-veined (ask your fishmonger)
10 baby spring onions
zest and juice of 2 limes
100g bean sprouts
a handful of salted peanuts, chopped
Place the noodles in salted boiling water and
cover for 5 minutes to soften.
Chop the garlic, coriander stalks, lemon grass and chilli, then fry in some oil for a minute over a medium heat. Add the prawns and spring onions and cook for another 2–3 minutes.
Add the lime zest and juice and the bean
sprouts. Now add the noodles to the pan and stir well until heated through. Season with sea salt to taste and serve sprinkled with the chopped peanuts and coriander leaves.