Pad Thai

• 30 g Palm sugar
• 40 g Tamarind paste
• 30 ml Fish sauce
• 1 large Lime, juicy
• 180 g Rice noodles, flat
• 2 cloves Garlic
• 3 Spring onion
• 2 tbsp Sunflower oil
• 2 Egg
• 150 g Bean sprouts
• 40 g Roasted peanuts

1. Put the palm sugar, tamarind paste and fish sauce in a small saucepan with 2 tbsp water. Warm over low heat, stirring, until the sugar dissolves and the sauce looks glossy; take off the heat. Squeeze in the juice of half the lime and set the remaining lime aside for serving.
2. Soak the rice noodles in a bowl of just-boiled water until pliable but still a little firm, then drain well. While they soak, finely chop the garlic and slice the spring onions, keeping a small handful of the green tops for finishing. Lightly crush the peanuts.
3. Heat a wok (or large frying pan) over high heat until very hot, then add the sunflower oil. Add the garlic and the sliced spring onions (not the reserved green tops) and stir-fry for 20 to 30 seconds until fragrant. Push to one side, crack in the eggs and scramble briefly until just set.
4. Add the drained noodles and pour over the tamarind sauce. Toss and stir-fry for 3 to 5 minutes until the noodles are tender and the sauce clings to them; if it looks dry, add a splash of water. Add the bean sprouts and cook for 30 to 60 seconds so they stay crisp.
5. Take off the heat and toss through most of the peanuts and the reserved spring onion tops. Serve straight away with the remaining peanuts scattered over and the remaining lime cut into wedges for squeezing at the table.

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