Pad Thai (Prawn)

• 180 g Rice noodles, flat, medium-width
• 2 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar
• 1 Lime
• 2 cloves Garlic
• 3 Spring onion
• 2 tbsp Sunflower oil
• 250 g Prawns, raw, peeled
• 2 Egg
• 150 g Bean sprouts
• 40 g Roasted peanuts

1. Soak the rice noodles in just-boiled water in a bowl for 8 to 10 minutes until pliable but still a little firm, then drain well in a colander. Meanwhile, finely chop the garlic, thinly slice the spring onions, and roughly chop the peanuts.
2. In a small bowl, stir together the tamarind paste, fish sauce and palm sugar with 2 tbsp hot water until the sugar dissolves. Cut the lime into wedges.
3. Heat a wok over medium-high heat and add 1 tbsp of the sunflower oil. Add the prawns and stir-fry for 1 to 2 minutes until just turning pink, then tip onto a plate.
4. Add the remaining 1 tbsp sunflower oil to the wok, then add the garlic and half the spring onions and stir-fry for 30 seconds until fragrant. Push to one side, crack in the eggs and scramble for about 45 seconds until softly set.
5. Add the drained noodles and pour over the tamarind sauce. Stir-fry for 3 to 5 minutes, tossing constantly, until the noodles are glossy and tender and the sauce clings; add a splash of hot water if it looks dry.
6. Return the prawns to the wok and toss for 1 to 2 minutes until cooked through. Add the bean sprouts and the remaining spring onions and toss for 30 to 60 seconds so they stay crisp.
7. Divide between two plates and scatter over the roasted peanuts. Serve with lime wedges for squeezing over at the table.

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