When we moved to Oxford,

I fell in love with Thai food.

I'll be honest:

before we moved over,

I don't think I have ever had it.

Why? What?

Why was I wasting so much of my life?

These are all valid questions.

And to be honest:

I can't give you a good reason.

I guess it just hadn't made it to Tejas yet.

But oh me-oh-my...

I fell hard for some Pad Kee Mao

(from Oxford's Old Tom Thai),

and now Thai takeout

(from Walmer Castle or The Churchill Arms)

is a weekly happening in our home.

The great news is-

there is an Asian supermarket

about 100 yards from our flat.

So now, I just need to put this recipe into use

and save the cash from our takeout bill

for something special.

Who knows...

it could be save up for a vacation to Thailand

when I can go to town on some authentic deliciousness.

Welcome back, Teri,

and thanks for bringing this amazing dish our way.

Yum.

* * *

Surely everyone likes Pad Thai? Well perhaps if you have a peanut allergy it's not top of your 'to make' list but it's a winner none the less. This recipe is a mixture of handy tips from my neighbour who recently cooked us this yummy dinner and a bit of good old experimentation. Now it's something I'll cook time and time again.

You can equally enjoy this meal with chicken instead. I know some people get creeped out by seafood. (Personally, I could eat my body weight in the stuff!)

HOMEMADE ZINGY PAD THAI

(serves four)

1. Make a marinade for the prawns using the chilli flakes, one garlic clove (minced) and half the coriander (read: cilantro). Marinade for at least an hour but ideally over night.

2. Thinly slice your onion and fry on a medium heat with some vegetable oil in a pan. Mince the other two garlic cloves into the plan and then add the bean sprouts.

3. Meanwhile bring a pot of water to the boil and add your noodles to cook.

4. Mix the juice of 2 and half of the limes, sugar and fish sauce and chilli sauce in a bowl or jug. Mix well and add to the frying pan.

5. Turn down to a low heat and add your peanut butter, stirring to combine. Then add your prawns and marinade and cook.

6. Once your noodles are cooked, before draining, transfer a ladle's worth into the pad thai pan to give the sauce creaminess. You can add more depending on the consistency you like.

7. Add the noodles to the pad thai pan as well and combine on a low heat.

8. Pour your peanuts into a blender and pulse until they become small pieces. When your prawns are pink, serve your pad thai with the peanuts sprinkled on top, the rest of your coriander (chopped) and a wedge of lime to squeeze on each.

9. Now you can devour it all!