donna hay's prawn pad thai

Whilst not wishing to reinforce any stereotypes about being British, what the cock-a-doodle-doo is going on with the weather eh? It's supposed to be freaking August!

Our jolly jaunt to the Wetland's Centre today, for pond-dipping, playing in their amazing playground and admiring rain gardens, is somewhat battered by a Biblical deluge. I suppose an large exhibit of "rain gardens" should've given us a clue. Anyway, there's a definite Autumnal chill in the air, particularly whilst waiting in the queue for coffee, faced with an array of roast beef, Yorkshire puddings and roast potatoes, and with our breath misting in the air outside...

Back home we immediately opt for Jamie Oliver's chicken, olive and preserved lemon tagine, which I'd found on the Times website yesterday. Until I notice we need at least 24 hours of marinading, so whilst my newly-quartered chicken does it's thing in the fridge, we take a secondary order of Donna Hay's Pad Thai - this time with Prawns!

Unlike last week's slightly chewy version using chicken thighs, the prawns are bang-on - really juicy, and zesty - but it really does need some extra crunchy greens, like sugar snap peas. Next time I think. Actually pretty soon, as I've got a jar of shrimp paste in the fridge, which needs using up tout suite!

sources
prawn pad thai - Donna Hay, Modern Classics Book 1, p133