AGONY CHEF: keep it fairly simple do one type of curry and one type of noodle dish

Tracey Francis, Sedbergh

I WOULD try to keep it fairly simple, do one type of curry and one type of noodle dish, then serve with some jasmine rice, wedges of lime and extra sweet chilli sauce. For the curry, I suggest making a Thai green chicken curry. Look for a good quality Thai green curry paste from a supermarket and follow the instructions. To finish the curry top with plenty of freshly chopped coriander, thinly sliced red chilli and some shredded spring onions. For the noodle dish, I would make a pad Thai. Place 500g of rice noodles in a large, heat proof bowl and cover with boiling water, leave for 5 minutes, then drain and refresh under cold running water. Combine 120ml fish sauce and 120g palm sugar in a small pan and dissolve over a low heat. On a large tray place the following ingredients: 6 cloves crushed garlic, 200g tofu finely diced, 2kg large peeled tiger prawns, 8 large eggs, cracked into a bowl, 600g beansprouts, 2 tsp dried shrimps, 2 bunches shredded spring onions and 200g coarsely chopped roasted peanuts. In a large wok and in 2 batches, add 4 tbsp vegetable oil, then add half the garlic, prawns and tofu. Stir fry for 2-3 minutes, then push to one side. Add half the egg and scramble in the wok, then add the noodles, bean sprouts, dried shrimps, peanuts and spring onions, continue to stir fry, mixing well. Add a few tbsp of cold water and half the fish sauce and palm sugar mix. Place in a large bowl and then repeat with the second batch. Finish with a good sprinkle of chopped coriander and lime wedges.