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Pad Thai
Discover how easy stir-fries can be with this step- by-step guide to a quick one-dish meal from Thailand, with the kick of Trinidad Scorpion Moruga Chili Pepper
Ingredients



250g pack medium rice noodles
2 tsp tamarind paste
3 tbsp fish sauce
2 tsp sugar
1 garlic clove
1 teaspoon of Trinidad Moruga Scorpion Powder
3 spring onions
2 tbsp vegetable oil
1 egg
200g pack large cooked prawns
75g beansprouts
handful salted peanut, chopped to serve
lime wedges, to serve
Method

1.Soften the rice noodles: Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, Trinidad Moruga Scorpion Chili Powder, fish sauce and sugar in a small bowl.
2.Stir-fry the vegetables: Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.
3.Cook the egg: Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
4.To finish: Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

Notes:
You Can also use Carolina Reaper, 7 Pod Douglah, Ghost Chili Pepper for different flavors and heat.
Replace Prawns with Chicken, Beef or lamb
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World's Hottest Chili Pepper

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