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Pad Thai
Serves 4

12oz rice vermicelli
4 oz vegetable oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
8 oz shrimps or small prawns
2 tablespoons tomato puree
2 teaspoons sugar
1 tablespoon fish sauce (Nam Pla)
2 tablespoons lemon juice or tamarind water
2 eggs, beaten
4 oz beansprouts
2 tablspoons peanuts, coarsely ground

2 tablespoons chopped coriander leaves
1 lemon, cut into wedges
1 red chilli, seeded and thinly chopped

Put rice vermicelli into a large bowl and cover with very hot water,
then set aside for 10 minutes. Drain, rinse with cold water.

Heat the oil in a large wok or saucepan, add the garlic and the
onion. Stir fry until the onion softens. Add the prawns and heat
through. Stir in the tomato puree, sugar, fish sauce and lemon
juice. Pour in the beaten eggs, give them 2 - 3 minutes, and then
stir them into the mixture. Add the noodles, half the bean sprouts
and all the peanuts, mix well and toss and stir until the noodles
are heated through.

Turn onto a serving dish. Place remaining beansprouts on one side
of the noodles, then garnish with the coriander, lemon and chilli.


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