Prawn pad Thai

25 min · serves 2

Soak the noodles in warm water rather than boiling them, or they fall apart. Mix the tamarind sauce before the pan goes on.

Ingredients

• 200 g Dried flat rice noodles
• 200 g Prawns
• 2 eggs Eggs
• 80 g Fried tofu
• 100 g Bean sprouts
• 50 g Garlic chives
• 40 g Tamarind pulp
• 30 ml Fish sauce
• 40 g Palm sugar
• 40 g Roasted peanuts
• 15 g Garlic
• 45 ml Cooking oil

Method

1. Soak the dried noodles in warm water for 20 minutes until pliable but still firm, then drain them well.
2. Mash the tamarind with 60 ml hot water, strain out the seeds and fibres, then stir in the fish sauce and palm sugar until dissolved.
3. Heat the oil in a very hot pan, fry the minced garlic for 20 seconds, add the prawns and stir-fry 90 seconds until pink, then push them to one side.
4. Crack the eggs into the empty space, let them set for a moment, then break them up.
5. Add the noodles and the tofu cut into batons, pour in the tamarind sauce and toss for 2 minutes until the noodles are coated and the pan is dry.
6. Turn off the heat and fold in the bean sprouts and the chives cut into 4 cm lengths so they stay crunchy.
7. Scatter over the crushed peanuts and add a squeeze of lime if you have one.

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