Pad Thai and Sauvignon Blanc

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
• Lime wedges
• 2tbsp tamarind paste
• 1tbsp fish sauce
• Juice of 1 lime
• 1tbsp soft brown sugar

What to do:

1. Boil the noodles until they are soft (about 3 mins). Drain, rinse with cold water and set aside.
2. To make the sauce, mix the tamarind paste, fish sauce, lime juice and brown sugar.
3. 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.
4. Heat the other half of the oil in the wok. Pour in the egg and leave it for 30 seconds before scrambling until cooked.
5. Add the noodles to the wok, along with the sauce and cook through until everything is hot (about 3 mins).
6. Serve with lime wedges and coriander and peanut scattered on top.Recipe adapted from BBC Good Food

Recipe adapted from BBC Good Food

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