A Suffolk version of Pad Thai

This Pad Thai recipe is by no means exact.  I think it changes every time I attempt it; perhaps I am not purist enough about the combination of flavours, because as ever, I use what I find in the larder or fridge.  Nonetheless I will be sticking to vermicelli rice noodles.  They have been renamed 'Princess Hair' in our girl dominated household.  Thanks to Natalie Savona and her Wonderfoods for Kids recipe book for inspiration.



a couple of stacks of vermicelli rice noodles (or other rice noodles)
a packet of cooked prawns (best quality possible)
equivalent of a chicken breast, diced (I used left over off cuts from chicken thighs)
2 spring onions or one leek or a couple of onions
1 garlic clove
a packet of beansprouts
1 egg
juice of one lime
2 tbsp thai fish sauce
2 tbsp sweet chilli sauce

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1.  Cook the rice noodles as per instructions.  Drain and cool.

2.  Fry the chicken for 5 minutes or until cooked.

3.  Add the garlic, onions and prawns.

4.  Add the beaten egg, stirring vigorously!

5.  Add 1/2 packet beansprouts, lime juice and sauces (if kids don't like the sauces add afterwards).

6.  Add the noodles and make sure that everything is cooked through.

7.  Serve with some chopped coriander if desired.