Pad Thai

This post isn't about cheese, much to the disappointment of all of you, i'm sure. Although i pledged to blog a bit about cheese in the coming weeks, it's something that just hasn't come to fruition. With all of the pressure from my dissertation and job-hunting, cheese has become somewhat a crutch. Not in the way that it deserves, but as a means of simply keeping me sane. Grazing fodder, if you will. I reward every 500 words written with a mini Cathedral City, or a hunk of brie (shamelessly wrapped in a slice of salami if it's been a particularly tough paragraph), without giving it any thought. So, for the time being, i continue to take cheese for granted. A travesty of justice, i would agree, but for the time being, c'est la vie.

Tonight's dinner was cheese-free: come to think of it, i think that the whole cuisine is cheese-free, which is why it comes as such a surprise that i love thai food. For me, lime and coriander make a dish, so anything that includes these is bound to get me excited. Add prawns and chili and you've got something very special going on. To make, it's little more than a stir fry really. You could have it from shopping bag to plate in 15 minutes if you're really speedy. But in taste- it's more than "just a stir fry".
That, and i like the name.

1 pack fresh rice noodles (i got these in morrisons)2 eggs, beaten200g fresh king prawns4 garlic cloves, finely diced.1/2 pack of fresh bean spouts2 spring onions, chopped all down the length.3 tbsp Thai fish sauce1 tsp tomato ketchupthe juice of 1 lime1 fresh red chili, de-seeded and choppedAny extra veg you like. I used mange tout and baby corn.1 tsp brown sugarHandful of peanuts, choppedFresh coriander, chopped1 lime, quartered, to serve.