Ingredients

Serves: 2

Time: 25 minutes

• 120g flat rice noodles
• 3 spring onions
• 1 red chilli
• 4 cloves garlic
• Zest and juice of 1 lime, plus extra to serve
• 1 tbsp tamarind paste
• 2 tbsp Thai fish sauce
• 35g light brown sugar
• 50ml vegetable oil
• 10 raw tiger prawns
• 2 eggs
• 120g bean sprouts
• Garnishes and condiments for serving: chilli flakes and roasted peanuts

Method

1. Pour boiling water over the rice noodles and set aside in a bowl whilst you assemble the rest of the dish - the key to a good Pad Thai is preparation!
2. Now, add the spring onion greens to a pestle and mortar along with the chilli, garlic and lime zest and pound until a rough paste forms. Add the tamarind paste and mix through.
3. For the sauce, add the lime juice, fish sauce and brown sugar to a bowl and mix together until the sugar has dissolved.
4. Slice the white bit of the spring onions thinly and set aside. Whisk the eggs in a bowl and drain your noodles.
5. You should now be set up for success!
6. Place a wok over a medium-high heat and add a glug of oil and add the pounded paste. Fry off for a few minutes then add in the prawns and cook for 3- 4 minutes until the prawns are mostly cooked through and are turning golden.
7. Add half of the sliced spring onions and most of the beansprouts and toss to combine.
8. Add the noodles and lime juice mixture and stir, then move the noodles to one side and pour in the egg. Allow to cook for a few seconds then begin to stir the egg into the stir fry, incorporating until cooked through.
9. Serve immediately onto plates with the remaining spring onions and beansprouts, some chilli flakes and peanuts and a few extra lime wedges.