Pad Thai

Chewy rice noodles tossed in a sweet, sour and salty tamarind sauce with crunchy peanuts and a squeeze of lime.

Ingredients

• 150 g flat rice noodles
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp palm or brown sugar
• 2 tbsp neutral oil
• 150 g prawns or firm tofu
• 2 eggs
• 2 garlic cloves, minced
• 100 g bean sprouts
• 3 spring onions, sliced
• 3 tbsp roasted peanuts, crushed
• 1 lime, cut in wedges

Method

1. Soak the noodles in warm water for about 20 minutes until bendy but still firm. Drain.
2. Stir the tamarind, fish sauce and sugar together until the sugar dissolves.
3. Heat the oil in a wok over high heat. Fry the garlic and prawns or tofu for 2 minutes. Push to one side and scramble the eggs.
4. Add the noodles and sauce. Toss for 2 to 3 minutes until the noodles soak it up and turn tender.
5. Fold in the bean sprouts and spring onions. Serve topped with peanuts and a lime wedge.