Dancing with the Food

If cooking styles were compared to dancing I would see my style as waltzing. Well timed, not provocative and you can even do it with your father! A classic which every one needs to learn and can be done with your eyes closed so long as you follow the beat.

My hubby and I are on honeymoon! My son is away for 2 weeks being spoilt rotten by his Grandparents. So I decided to stop waltzing and start pole dancing! - Okay not really but I came out of the comfort zone and made an exotic meal!



Prawn Pad Thai (Based on the the recipe in this months Nomu newsletter)

½ pkt glass noodles

Sauce:
4 tbsp Tamarind puree
4 tbsp fish sauce
4 tbsp palm sugar
1 tbsp Jenny Morris Thai Spice


3 tbsp vegetable oil
300g peeled, de-veined prawns
1 tbsp crushed garlic
1 tbsp grated or sliced ginger
Hand full of chopped chives
1 cup bean sprouts
2 large Red Chillies – Julienne
5 spring onions, sliced diagonally
2 large eggs

Soak the noodles in hot water for a minute or 2 minutes or until soft, then drain well.
Combine the sauce ingredients in a small saucepan and gently heat to melt the palm sugar
into the other ingredients. Keep warm.

Heat a large wok over high heat until smoking hot.
Add the oil and once hot, add the garlic and ginger, followed by the prawns.
Fry until they cooked
Add the noodles and pour in cup of warm sauce.
Stir rigorously, keeping everything moving in the wok.
Once the noodles are coated in sauce, push it up to one side of the wok and crack the eggs into the wok.
Lightly scramble them, and then toss everything all together.
Throw in the bean sprouts, spring onions and chives.

You can top with some roasted peanuts and coriander and lime wedges.