I was about to make my boyfriend’s favourite, Pad Thai, the other day when I realised I had no peanuts. I did, however, have a big jar of peanut butter sitting in the cupboard. With a few ingredients switched here and there I managed to create my very own spicy peanut butter sauce for Pad Thai.
For the Pad Thai:
- 2 nests of Medium Egg Noodles
- 1 small onion, chopped
- 100g cooked prawns
- 75g beansprouts
- Juice of half a lemon
- 2 eggs, lightly beaten
For the peanut butter sauce:
- 4 tbsp crunchy peanut butter
- Half a mug of water
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tsp South Devon Chilli Farm Sauce (or any chilli sauce)
- 2 tsp grated garlic
- 2 tsp grated ginger
Make the sauce first. This recipe does make quite a lot so don’t feel expected to use all of it in your Pad Thai. Mix all the ingredients together in a small pan over a low heat until heated through and thickened.
Place the noodle nests in a large pan of boiling water and cook to the packet instructions. Drain and toss with a teaspoon of oil. Keep to one side.
Fry the onion in a wok with a tablespoon of oil until soft and then toss in the prawns. Heat through and then turn up the heat and stir in the beansprouts. Cook for 2 minutes. Stir in the lemon juice.
Add the peanut butter sauce with the noodles and mix well. Cook for three minutes, stirring constantly. Pour in the beaten eggs and cook, stirring until set and mixed well. Serve straight away.