Pad Thai-Style Courgette Noodle Bowl with Prawns

• 2 large Courgette
• 2 tbsp Tamarind paste
• 1 ½ tbsp Fish sauce
• 2 tsp Palm sugar
• 1 large Lime
• 2 cloves Garlic
• 2 Spring onion
• 2 Egg
• ½ tsp Chili flakes
• 250 g Prawns, raw, peeled
• 120 g Bean sprouts
• 40 g Roasted peanuts

1. Trim the courgettes, then use a julienne peeler or grater attachment to make long ribbons. Finely grate the garlic, and thinly slice the spring onions. Crush the peanuts and cut the lime into wedges.
2. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar and the juice of half the lime until the sugar dissolves. Stir in the chilli flakes, if using. Set the sauce by the hob.
3. Heat a wok or large frying pan over medium-high heat. Add the prawns and cook for 2 to 3 minutes, tossing, until pink and just cooked through. Tip them onto a plate.
4. Lower the heat to medium and add the garlic and most of the spring onion, keeping a little back for serving. Crack in the eggs and scramble for 1 to 2 minutes until just set. Return the prawns to the pan.
5. Add the courgette ribbons and bean sprouts, then pour in the tamarind sauce. Toss for 1 to 2 minutes until everything is glossy and the courgette is warmed through but still has bite. Taste and squeeze in a little more lime if you like it sharper.
6. Divide between two bowls. Top with the crushed peanuts and the reserved spring onion, and serve with the remaining lime wedges for squeezing over.

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