This authentic-tasting Thai dish is quick and easy to prepare for a Friday night, as well as being delicious! Serve with Excelsior Sauvignon Blanc.
Why is this the right wine choice? Sauvignon Blanc marries very well with Thai food. It won’t bat an eyelid at lime and the saltiness of the fish sauce. The concentrated umami flavours call for a white wine like Sauvignon Blanc.
To serve 2 you will need:
250g udon noodles
2tsp vegetable oil
100g peeled raw prawns (or ready cooked prawns)
4 spring onions, chopped
2 eggs, beaten
2tbsp roasted peanuts, roughly crushed
Handful of fresh coriander leaves
2tbsp tamarind paste
1tbsp fish sauce
Juice of 1 lime
1tbsp soft brown sugar
What to do:
- Boil the noodles until they are soft (about 3 mins). Drain, rinse with cold water and set aside.
- To make the sauce, mix the tamarind paste, fish sauce, lime juice and brown sugar.
- Heat half the oil in the wok. Put in the spring onions and the prawns and cook until they are pink (or heated through if using pre cooked prawns). Push to one side of the wok.
- Heat the other half of the oil in the wok. Pour in the egg and leave it for 30 seconds before scrambling until cooked.
- Add the noodles to the wok, along with the sauce and cook through until everything is hot (about 3 mins).
- Serve with lime wedges and coriander and peanut scattered on top.
Recipe adapted from BBC Good Food