Chilli Crisp
Prawn pad thai with chilli crisp
Method
- 01
Soak the rice noodles in hot water until pliable but still firm, then drain well.
- 02
Whisk the tamarind, fish sauce and sugar together with a splash of water.
- 03
Get a wok screaming hot. Sear the prawns for a minute a side and lift them out.
- 04
Add the capsicum and carrot, toss for a minute, push aside and scramble the eggs in the space.
- 05
Add the noodles and sauce, tossing hard until the noodles drink it up, then fold the prawns and spring onion back through.
- 06
Bowl it up with peanuts, coriander and a squeeze of lime, then spoon chilli crisp over the top.
Peddler's tip
Chilli crisp goes on last, off the heat. Stir it through the wok and the crunch is gone in seconds.
