Invented in the 1930s by a Chinese-Thai chef, this dish of thin rice noodles stir-fried with egg, tofu and shrimp, and seasoned with fish sauce, sugar, tamarind, vinegar and dried chilli has subsequently reigned as the poster boy for Thai cuisine.
Phat Thai Recipe
200g raw prawns
small pack coriander, stalks finely chopped, leaves roughly chopped
2 x 200g packs straight-to-wok pad Thai noodles
1 egg, beaten with a fork
juice 1 lime, plus wedges to serve
1 tbsp fish sauce
2 tsp sugar
1 tbsp roasted peanuts, roughly chopped, to serve
1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.