A wholesome noodle dish with a fancy twist and much better than a takeaway!
Serves 2 Cooking Time: 30 mins
1 shallot, finely diced
2 cloves garlic, finely chopped
200g flat rice noodles
2 eggs, beaten
Large handful of beansprouts
70g crushed peanuts
2 spring onions, cut into 2-inch pieces
2 tbsp fish sauce
2 tbsp tamarind paste
1 tbsp oyster sauce
2 tbsp sugar/sweetener/honey
3 tbsp oil
- Soak the noodles in boiling water per the packet instructions, usually this is 10 minutes.
- Mix together the fish sauce, tamarind paste, oyster sauce and sugar and set aside for later.
- Toast the crushed peanuts in a dry frying pan over a medium heat until golden brown, remove from the heat and set aside.
- Use a sharp knife or kitchen scissors to cut down the middle of the lobster tails and remove the meat; cut each tail into 8-10 pieces.
- Heat the oil in a wok over a medium heat, add the shallots and fry for a minute then add the lobster meat and garlic and fry until the lobster is almost cooked (around 4 minutes).
- Push the ingredients in the wok to one side of the wok, add the eggs to the wok and stir to scramble then mix the lobster back in.
- Next, drain the noodles and add to the wok with the beansprouts followed by the sauce. Mix everything together and cook for a couple of minutes to heat through. Finally stir in the spring onions and 2/3 of the toasted peanuts.
- Divide the Pad Thai between two bowls and garnish with the remaining peanuts and a wedge of lime.