Grilled red prawns for pad Thai

Prepare the prawns for the grill. Mix Coriander and garlic with the oil. Add the prawns and toss before placing them on the grill.

Very finely chop chilli, parsley and lime zest. Season with salt and freshly ground pepper.

Toss the grilled prawns in the parsley mixture when serving.

It is an advantage to grill the lime before sprinkling it over the dish.

Served with Dak’s pad thai

Sweet/sour sauce

Blend onion and garlic to a paste. Heat up everything in a wok at low heat until the palm sugar has melted.

It is an advantage to make a large portion, as it will keep for a long time in the refrigerator. Next time, there will namely be pad Thai in no time.

Filling

Fry garlic and onions at medium heat. Then fry the leek and spring onions, next add the egg and then noodles and bean sprouts – over a high heat.
Finally pour in the sauce (about 1 dl) and fry everything thoroughly over a VERY high heat. It is important to prevent the dish from boiling! All this should not take much more than 5 minutes, which is why it is important that everything is ready when the frying process is initiated.
Switch off the heat and garnish with chopped peanuts, lime wedges and chilli flakes.

Perhaps you could serve with a bit of cane sugar and fish sauce on the side, just as we do back home – in Thailand.