How to make Pad thai

Ingredients

• 150 g dried flat rice noodles (about 5 mm wide)
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 150 g raw peeled prawns or firm tofu, cut into cubes
• 2 eggs
• 100 g bean sprouts
• 3 spring onions, cut into 3 cm pieces
• 3 tablespoons roasted peanuts, roughly crushed (leave out for anyone with a peanut allergy)
• 1 lime, cut into wedges, and chilli flakes to serve

Method

1. Soak the noodles in warm water for 20 to 30 minutes, until soft but still firm, then drain.
2. Stir the tamarind, fish sauce and sugar together in a small bowl until the sugar dissolves.
3. Heat the oil in a wok or large frying pan over high heat. Fry the garlic for a few seconds, then add the prawns or tofu and stir-fry until the prawns are pink and cooked through.
4. Push everything to one side, crack the eggs into the pan and scramble them until set.
5. Add the noodles and the sauce and toss for 2 to 3 minutes, until the noodles are soft and have soaked up the sauce. Add a splash of water if they stick.
6. Stir in the bean sprouts and spring onions for 30 seconds, then serve with peanuts, lime wedges and chilli flakes on the side.