PRAWN PERCH PAD THAI

Ingredients

250g Rice Noodles (banh pho)

2 tbsp Fish Sauce

2 tbsp Oyster Sauce

2 tbsp fresh Lime Juice, plus Lime Wedges for serving

2 tbsp Sugar

1 tbsp Sriracha

2 tbsp Vegetable Oil

300g Prawns

500g Perch, cut into 1” pieces

2 Small Onions, thinly sliced

2 Garlic Cloves

2 Thinly Sliced Carrots

4 Spring Onions, cut into 1-inch pieces

2 Large Eggs, lightly beaten small handful of Coriander Leaves, plus more for garnish

100g Roasted Peanuts

Preparation

• Put the noodles in a large bowl and cover with very hot water. Let soak for about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water.

• Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.

• In a large nonstick wok, heat 1 tablespoon oil until shimmering.

• Add the prawns and perch, cook over high heat, stirring occasionally, until browned and cooked through, 2 to 3 minutes. Transfer the seafood to a plate.

• Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and and stir-fry until heated through, about 2 minutes.

• Put the the noodles to one side of the pan and add the eggs. Cook, stirring occasionally for two minutes.

• Toss everything together. Add the sauce and half the coriander and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Add the seafood and cook until just heated through. Transfer the pad Thai to a platter. Garnish with more cilantro and serve with lime wedges.