Prawn Pad Thai

• Rice Noodles(250 g)
• King Prawns(500 g)
• Eggs(2)
• Bean Sprouts(200 g)
• Green Onions(4)
• Garlic(3 cloves)
• Lime(2)
• Roasted peanuts(60 g)
• Coriander(15 g)optional
• Rapeseed Oil(2 tbsp)
• Tamarind paste(3 tbsp)
• Fish sauce(3 tbsp)
• Brown sugar(2 tbsp)
• Soy sauce(1 tbsp)
• Chili flakes(½ tsp)optional

Method

1. 1

   Soak {Rice Noodles} in hot water until loosened but still slightly firm. Meanwhile, finely chop {Garlic}, slice {Scallions}, roughly chop {Roasted peanuts}, and cut {Lime} into wedges.

   ~10 min

2. 2

   Whisk together {Tamarind paste}, {Fish sauce}, {Brown sugar}, {Soy sauce}, and {Chili flakes} until the sugar dissolves.

   ~2 min

3. 3

   Heat {Vegetable oil} in a large wok or frying pan over medium-high heat. Add {Prawns} and stir-fry until pink and just cooked through, 2–3 minutes. Push to one side, add {Eggs}, and scramble until just set.

   ~4 min

4. 4

   Drain the noodles, then add them to the pan with {Garlic}, half the {Scallions}, and the sauce. Toss hard for 2–3 minutes, adding a splash of water if needed, until the noodles are glossy and evenly coated.

   ~4 min

5. 5

   Add {Bean Sprouts} and most of the {Fresh cilantro}. Toss for 1 minute to lightly soften the sprouts while keeping some crunch.

   ~1 min

6. 6

   Serve the pad thai topped with the remaining {Scallions}, {Roasted peanuts}, extra {Fresh cilantro}, and {Lime} wedges for squeezing over.

   ~7 min