Pad Thai would have to be one of the most famous dishes in Thailand but interestingly it actually originated in China. This particular recipe of Rick Steins comes from Ghost Gate in Bangkok and is redder in colour than some other Pad Thai Noodles due to the addition of sweet chilli sauce.
To make this dish you peel some green prawns and cook the heads and shells in some vegetable oil; the oil is then strained leaving you with prawn flavoured oil.
You then stir fry some garlic, crushed dried chillies and the prawn meat in the prawn flavoured oil. Next you add some beaten eggs, followed by rice noodles, fish sauce, tamarind water, chilli sauce and palm sugar. Finally you add in some dried shrimp, Thai preserved radish (both found in Asian supermarket), peanuts, spring onions, bean sprouts and coriander. You can serve with lime wedges if you like.
This dish did have quite a strong prawn flavour as you would expect.
Rating 7 out of 10.
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