“This zesty, bold version of one of Thailand’s most famous dishes is a playful rethink made with rice instead of soup,” says Thai Tide chef-owner Merica Charungvat.

We love this prawn and pineapple fried rice. It is speedy, highly flavoursome and ready in only 30 minutes! Swap the prawns ...

Add the prawns to the garlic and ginger ... Toss the wok or gently turn the seafood over, then add the rice wine. Add all the prepared vegetables and gently toss until the choi sum and pak ...